What you need:

  • 2 cup cooked chickpeas
  • 1 garlic clove, crushed
  • 1 tbsp tahini
  • 3 tbsp balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp turmeric powder (or more to taste)
  • 1/2 tsp sea salt

What you do:

  1. Add all the ingredients to a food processor and blend until you get a homogenous texture. Taste and adjust seasonings.
  2. For a lighter and spreadable dip, add more olive oil.
  3. Serve with your favourite raw veggies, tortilla chips, gluten-free crackers, in a wrap or as a sandwich spreat.

Nutrient Information Per Serving:
Fat 18g     Carbs 26g     Fibre 7g     Sugar 6g     Protein 8g

Culinary Tips:

  • Store in an air-tight container in the fridge up to 3-5 days, or in the freezer up to 6 months.
  • You can replace the balsamic vinegar for some raw apple cider vinegar.

Bon appétit!