2 x 400g cans of chickpeas
2-3 medium cloves of garlic (crushed)
½ tsp. himalayan salt
Juice of 1 medium lemon (approx. 70ml)
⅓ cup reserved liquid from chick peas
3 tbsp. coconut oil
3 tbsp. organic olive oil
Optional and tasty addition of 1 tbsp. your favourite curry blend
Drain chickpeas, reserving the liquid for later use. Rinse them well and allow to drain. Place chickpeas into a food processor, along with the garlic, salt, juice from the lemon, and 1/3 cup of reserved liquid from chickpeas. Blend for a minute or so until they are smooth. Gradually drizzle in the coconut oil and olive oil until well combined.
You can serve this as is, or for a little extra flavour and my preferred version, add your tablespoon of your favourite curry blend.
Once you’ve made this, you’ll find it hard to go back to the pre-packaged variety.
Quick, easy and tasty dip to take along to upcoming social gatherings 🙂
Enjoy ♥ Shaz -rawfordaze