Ingredients
- 5 Oz Chickpeas (cooked)
- 4 Tbsp Extra Virgin Olive Oil
- Juice of half large lemon or whole small one
- 2 Tbsp Tahini
- 3 Tbsp Water
- 2 Raw garlic cloves
- Pinch of Himalayan salt to taste
Method
Place all the ingredients in a high powered blender and blitz until the mixture is smooth and creamy. Add a little more water if necessary or if too runny, add a few more chickpeas and blend again. Simple! 😄
Healthy tip
This houmus dip is packed full of healthy goodness. Plenty of high protein and fibre from the chickpeas and calcium from the Tahini (sesame). The extra virgin olive oil provides a healthy mono-unsaturated fat and the raw garlic adds a natural antibiotic, anti-bacterial and anti-fungal element to help fight colds and flu this winter. Serve with raw organic vegetable crudités such as carrot and celery. Delicious!
If you are following a low FODMAP try creating a bean dip by replacing the chickpeas with mungbeans or adzuki beans and leave out the garlic!
Claire King 