This dip is your fridge's new best friend! Perfect as a toast topper, sandwich spread, veggie dip, or even the secret base for an awesome pesto. Keep it handy for all your snacking and cooking adventures!
Ingredients
▢ 1 (15 ounce) can chickpeas, drained and rinsed (save the aquafaba (liquid) for other recipes).
▢ 2 cloves garlic, peeled
▢ 2 Tbsp lemon juice
▢ 2 tsp mustard, I like a strong Dijon
▢ 1 tsp low sodium tamari
▢ 1/4 tsp cumin
▢ 1/4 tsp turmeric
▢ 2 tsp water for consistency if needed
Directions
1. Add all ingredients except the water in a food processor or high speed blender and blend until smooth.
2. Add water to reach desired texture.
Download recipe pdf here
Why do I Love These?
I love this food processor because it is a tough work horse. I make peanut butter regularly and that requires 10 minutes of grinding, but it handles the job. The 9-cup bowl is big enough to handle any volume I’ve needed or wanted to process without being so big that it takes up more room on the counter or is clunky. All the blades store inside it and it’s easy to clean. I use the food processor for those things that I will be spooning out and the blender for things that will pour out.
I love this blender as it does everything. The powerful motor will pulverize seeds, create hot soup (the blades move so fast the friction causes heat) and blend up many of the dressings and soup items in my recipes. Cleanup is a breeze, just add water, a drop of dishwashing liquid and blend for a few seconds! I use the food processor for those things that I will be spooning out and the blender for things that will pour out.
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