Recipe

1. Soak dry chickpeas overnight, drain, bring to a boil and simmer for 1-2 hours, leave to cool

2. Alternatively if using canned chickpeas, drain and rinse

3. Add all ingredients to a food processor or blender, liquids first with a splash of cold water

4. Process until smooth and creamy or to your preferred texture, scrape the sides as needed

5. Season with salt & pepper

6. Serve with veg sticks, corn chips, crackers or spread on toast!

 

 

Leftovers can be stored in the fridge, in an air tight container, for up 1-2 weeks

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Note: You can also use a slow cooker or pressure cooker, cooking times will vary