Chickpea and Roasted Nut Dip |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form. So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test. Like other dips, it can obviously also be used as a spread on sandwiches. Ingredients:
1/2 cup roasted cashew nuts or 1/2 cup almonds |
400 g chickpeas, reserve 5 tablespoons of brine |
2 teaspoons lemon juice |
1/3 cup fresh coriander, chopped |
salt & freshly ground black pepper, to taste |
olive oil, for serving |
chopped cashew nuts or slivered almonds, for garnishing |
Directions:
1. Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
2. Season to taste with salt and pepper.
3. Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.
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