- 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
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! 😄
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!