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Packed with protein and perfectly paired with your favorite chips, bread or carrot sticks!
Duration10 mins
Cook Time5 mins
Prep Time5 mins
Servings2 servings

Ingredients

  • 380 g chickpeas including the water
  • 1/2 lemon (juice)
  • 1 clove garlic
  • 1 tbsp tahini
  • 3 tbsp vegan yogurt
  • 2 tbsp water
  • 1 tsp cumin
  • 1 tsp Himalayan salt
  • black pepper sprinkle of
  • 1 tsp olive oil (and more for drizzle)

Instructions

  • Pour all of the ingredients (except for the olive oil) in to a blender and mix together until creamy. Add one tsp olive oil and stir with a spoon. Pour on to a plate and spread out. Drizzle some olive oil and top with your favourite toppings. Enjoy!!
  • (I fried up some meadow mushroom and shiitake with Himalayan salt, black pepper, cumin, fresh thyme and a little sprinkle of ceylon cinnamon). Amazing!!?
This recipe was republished with permission from Healthy Holistic View.

Find the original recipe here.

Healthy Holistic View

Mathilda is based in Sweden and is the face behind Healthy Holistic View. Mathilda is a recipe creator specializing in Natural plant-based dishes. With fantastic food photography skills, you won't be disappointed with what you see!