Chickpea & almond dip

This dip is delicately spiced with curry spices. The combination of almond butter creates a delicious creamy texture, without the addition of oil or dairy. It’s a nice dip to make when you have guests coming over. It’s great with falafels, crudités and even toast. It will keep well in the fridge for up to 3 days in an airtight container or jar.

  • 1 can organic chickpeas, rinsed

  • 2 tbs almond butter

  • 1/2 cumin powder

  • 1 clove crushed garlic

  • Juice of half a lemon

  • 1/2 ts curry powder

  • 1/2 can of organic coconut milk

  • salt and pepper

  • 2 tbs almond flakes



Place all the ingredients in the blender, except the almond flakes. Blend till creamy and very smooth. Transfer to a serving dish and mix in 1 tablespoon of the almond flakes and season with salt and pepper. Sprinkle with the remaining almond flakes and it’s ready to serve.

Enjoy the creaminess! x