Chickpea Dip
Prep: 15min
|
Servings: 4
|
Cook: 5min
Chickpea dip: The slim version of the Arabic hummus pairs well with grilled vegetables and toasted bread and contains many gut‑friendly fibers.
Ingredients
- 240 g chickpeas (canned; drained weight)
- 100 g thick milk (1.5% fat)
- 30 g tahini (2 tbsp)
- ground cumin
- Salt
- Cayenne pepper
- 1 tsp Black cumin
Instructions
-
1.
Place the chickpeas in a sieve, rinse and drain.
-
2.
Transfer the drained chickpeas with thick milk and tahini paste into a tall container and blend finely with an immersion blender.
-
3.
Season with cumin, salt, and cayenne pepper for a spicy kick. Sprinkle black cumin on top and serve.
