1 Can Chickpeas
2 Tbsp Lemon Juice
2 Cloves of Garlic
1 Tsp Ground Cumin
1 Tbsp Tahini
2 Tbsp Olive Oil
3 Tbsp Water
Pinch of Salt
Simply, drain the chickpeas and rinse.
Then combine all of the ingredients in a food processor and blend to a creamy consistency.
Ingredients Beetroot Mint:
2 Tbsp Mint (Chopped)
Juice of 1 Lemon
3 Tbsp Dairy Free Almond Yoghurt
Nigella Seeds to decorate
Simply combine all of the ingredients in a food processor and blend to a creamy consistency.
Then sprinkle with extra mint leaves and nigella seeds.
5 Cherry Tomatoes
1 Spring Onion
Juice of half a Lime
1 Clove of Garlic
1 Tsp Chilli Flakes
Salt and Pepper
Chopped and slightly mash the avocado in a small bowl.
Then chop the tomatoes and spring onion, and add to the mashed avocado.
Crush the garlic and add to the bowl along with the lime juice chilli flakes, salt and pepper. mix until all combine.
Serve all dips with home made crackers 🙂
I will post my seeded cracker recipe very soon once perfected !