What’s great about this recipe is that is is very very easy and takes only a few minutes to put together. You could get fancy and drain the canned chickpeas then rub them between your hands to remove the skins – that would give you a smoother texture – but I say don’t bother. The addition of almond butter gives a subtle twist to the flavor, and – good news! – many supermarkets sell it in small packets near the peanut butter so you don’t need to buy a whole jar. Serve this with sliced vegetables and crackers. It’s vegan and peanut-free (do check to make sure the almond butter is certified peanut-free) and a great party food.
Ingredients
- •710 ml (3 cups /2 cans) cooked chickpeas/garbanzo beans, liquid reserved
- •118 ml (1/2 cup) almond butter
- •71 ml (1/3 cup) tahini
- •3 garlic cloves, minced
- •10 ml (2 teaspoons) curry powder
- •2.5-5 ml (1/2-1 teaspoon) sea salt, or as needed
- •Paprika and minced fresh parsley, for garnish
Preparation
In a food processor or blender, combine the chickpeas, almond butter, and the garlic. Process to make a coarse paste. Add 60 ml (1/4 cup) of the liquid reserved from the chickpeas, and process again.
Add the curry powder and 2.5 ml (1/2 teaspoon) salt. Process until smooth, adjusting the salt and liquid until the mixture is smooth and seasoned to your taste. Transfer to a serving bowl and garnish with paprika and fresh parsley. Cover and refrigerate until needed. Serve with sliced vegetables and crackers for dipping.
