Ingredients:
- 1 x 400g can of chickpeas, drained and rinsed.
- 1 garlic clove, peeled
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of tahini
- 1 tablespoon of olive oil
- Pinch of Pink Himalayan sea salt
- Pinch of ground pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 8 fresh basil leaves (add more or less depending on how fragrant you like it)
Method:
- Place all ingredients into a food processor or powerful blender.
- Blitz all ingredients together for about 20 seconds, then give a stir with a spoon to help move ingredients around.
- Blitz again for around 10 – 20 seconds until you get the desired consistency.
- If the dip is too thick, add 1 tablespoon of water or a drizzle of olive oil and blitz again.
- Serve in a bowl with raw chopped vegetables (carrot, broccoli, cucumber, celery) or rice crackers.
