Ingredients
Triple C Dip
- 1 clove garlic, large
- 400 g chick peas, (1 tin, drained)
- 25 g lemon juice
- 30 g cashew nut paste
- 10 g Flaxseed Oil, or olive oil or other to taste
- 1 heaped tsp ground cumin
- 60 g water
- 1 level tsp salt
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Peel garlic. Drop garlic into blades at speed 8 for 5 seconds. Scrape down sides of bowl.
- Add lemon juice, cashew nut paste, oil, cumin and salt and mix 5 seconds/speed 4.
- Drain chick peas and add to bowl. Add half of the water. Mix 15 seconds/speed 8. Scrap down sides.
- Taste and add more salt to your taste, if necessary.
- Add remaining water for a softer, smoother consistency. Mix for a further 15 seconds/speed 8.
- Serve with carrot, celery, capsicum, snow peas and/or green bean sticks, rice crackers or other suitable crackers or flat bread.
- Delicious on toast instead of butter.
Method
Serving
Tip
Triple C because of the ingredients: Chickpeas, Cashews and Cumin.
This recipe has been adapted from the EDC Hommus recipe and is AMINE-free, dairy-free and gluten-free.
Use less cumin, if that suits your taste.
I often add a second clove of garlic.
This recipe can be doubled or tripled in the TM31 bowl.
It keeps well (about 2 weeks in the fridge) and has been very popular amongst all who have tried it.
This dip can be frozen but does result in a slighly softer consistency.
Makes 8 serves of 50g of around 80 calories (or 320 kilojoules) per serve.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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