Nutsedge and ginger dip
65 g nutsedge (raw or freshly roasted)*
1 chunk of fresh ginger
1 clove of garlic
150 g of cheese spread
Salt and pepper
5-6 fresh flat mint leaves
2-3 tablespoons of olive oil
*May be replaced by hazelnuts or almonds
Finely grind the nutsedge in a coffee mill or grinder. For a stronger flavor, it can be dry roasted in a pan or in the oven.
Whip the cream cheese until smooth with some olive oil. Season with crushed garlic and ginger (crushed with a garlic press), salt, pepper and chopped mint. Finally, thicken the dip with the nutsedge flour.
Refrigerate the dip for a while and serve with toasted bread or vegetable sticks.