Hummus

Ingredients:

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 *

Method:

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.  The photo on the left has the curry blend added as the final touch.

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 any upcoming social gatherings.

* My fav. blend has coriander, chillies, black pepper, cumin, mustard, fenugreek, garlic, turmeric, salt.  It's from tribal tastes 
or I have an organic mild curry powder from Santos Organics in Byron Bay

Enjoy ♥ Shaz