Recipe of the week: HummusIngredients:

2 x 400g cans of chickpeas
2-3 medium cloves of garlic (crushed)

½ tsp. himalayan salt

Juice of 1 medium lemon (approx. 70ml)

⅓ cup reserved liquid from chick peas

3 tbsp. coconut oil

3 tbsp. organic olive oil

Optional and tasty addition of 1 tbsp. your favourite curry blend

Drain chickpeas, reserving the liquid for later use. Rinse them well and allow to drain. Place chickpeas into a food processor, along with the garlic, salt, juice from the lemon, and 1/3 cup of reserved liquid from chickpeas. Blend for a minute or so until they are smooth. Gradually drizzle in the coconut oil and olive oil until well combined.

You can serve this as is, or for a little extra flavour and my preferred version, add your tablespoon of your favourite curry blend.

Once you’ve made this, you’ll find it hard to go back to the pre-packaged variety.

Quick, easy and tasty dip to take along to upcoming social gatherings 🙂

Enjoy ♥ Shaz -rawfordaze

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