Is there anything hummus can’t do? We think not.
We ate it as a dip, as a spread, as a salad dressing and as a part of our breakfast plate!
2 cups chickpeas, soaked and boiled
2 tbsp water
4 tbsp cup lemon juice
1/4 cup olive oil
1/2 cup The Butternut Co Unsweetened Peanut Butter
2 cloves garlic, chopped
2 tbsp chopped coriander
1/2 tsp salt
¼ tsp turmeric
A pinch of chili seasoning
1. Blend all the ingredients until smooth. Add extra oil as necessary.
2. Store for upto one week in the fridge. Enjoy!