chick pea/garbanzo bean dip with cumin

We use dried chickpeas/garbanzo beans instead of canned, they taste better and don’t have the bpa from cans leaching into them. Leave chick peas soaking overnight and simmer for an hour or so the next day. Freeze any that are leftover for another day. My kids love them freshly cooked with a little salt.

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chick pea/garbanzo bean dip with cumin

Author Mary Griffiths

Ingredients

• 1 1/2 cups cooked chickpeas/garbanzo beans
• 1/2 cup liquid - either fully olive oil or a mix of olive oil and vegetable stock if cutting fat content
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 small garlic clove crushed

Instructions

• Puree all the ingredients together. Drizzle with olive oil.