This is my version of the classic hummus. The addition of some soaked cashews gives it an extra creamy touch! Chickpeas are an excellent source of protein (15g / cup) and fibre and contain very high levels of iron, folate and magnesium.
HUMMUS
MAKES: Approx. 1 1/2 cups of dip
INGREDIENTS
- 1 cup cooked chickpeas
- 1 clove garlic
- 1 TB onion flakes
- 1 teaspoon tahini
- 1-2 TB lemon juice
- 1/4 cup cashews (soaked overnight or for several hours)
- 1/2 cup water
- 1/2 tsp salt
METHOD
- Combine all ingredients except water and blend.
- Gradually add water until the desired consistency is reached.
- It’s ok if it’s a little bit runny as it thickens up in the fridge.
