Tomato Basil Chickpea Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chickpeas from a can, rinsed and drained
02 -
1 clove garlic, minced or crushed
03 -
2 tablespoons of tahini (sesame paste)
04 -
1 (15-ounce) can of peeled whole tomatoes
05 -
2.5 tablespoons of olive oil
06 -
0.25 teaspoon of ground cumin spice
07 -
2.5 tablespoons of freshly squeezed lemon juice
08 -
0.5 teaspoon of salt (or as preferred)
09 -
2.5 tablespoons of chopped basil leaves
# Instructions:
01 -
Grab your blender or food processor. Start by blitzing the chickpeas, then add in the tomatoes, garlic, tahini, basil, cumin, lemon juice, olive oil, and salt. Keep it blending until the mixture is creamy.
02 -
Spoon the blended mixture into a big bowl for serving.
03 -
Stick it in the fridge, covered, for an hour. You can store it up to four days if not used right away.