Chickpea dip

Ingredients for 1 servings:

• 1 can chickpeas, cooked, 240 g drained weight
• 5 g ginger
• 20 g cashew nuts, salted, or other nuts
• 100 ml sunflower oil, organic
• 50 g butter, very soft
• 1 lemon(s), organic, zest and juice
• ½ tsp curry powder
• ½ tsp cumin powder, finely ground
• ¼ tsp salt
• ¼ tsp turmeric
• 2 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

vegetarian spread or dip

Place the chickpeas in a sieve and rinse with water. Drain well, then place on a kitchen towel and pat dry, removing any loose skins. Wash the lemon and zest. Squeeze out the juice. Peel the ginger and chop into small pieces. Place the chickpeas, lemon zest, ginger, and cashews in a high mixing bowl and puree with a hand blender. Add the softened butter, oil, and initially only half of the lemon juice; mix until smooth. Add a little more water if needed. Season the chickpea mixture with salt, turmeric, curry powder, and cumin. Season to taste with the remaining lemon juice. Tip: If the lemon is very acidic, add only a little more juice! Pour the dip into two small jars with screw lids and refrigerate for a few hours. Best consumed within 3-4 days. It also tastes great as a spread. Tip: Organic sunflower oil generally has a nuttier flavor than regular sunflower oil, making it particularly suitable. Don’t use olive oil, as it quickly becomes bitter when blended! The amount of oil/butter is interchangeable. Depending on the amount of butter used, the spread will be firmer or softer. Instead of chickpeas, the spread can also be made with white beans.