Makes: 2.5 cups. (dairy/gluten/egg/sugar free)
Store any extra dip in an air-tight container for up to 1 week in the fridge.
- 1 can of chickpeas, drained and rinsed
- 1 garlic clove, peeled and crushed 10 mins in advance (this activates a compound called ‘allicin’ which has antimicrobial and antiviral properties that support your immune system).
- 4 Tablespoons freshly squeezed lemon juice
- 1/4 cup unhulled tahini (unhulled is more nutrient-rich)
- 2 cups fresh basil leaves
- 1 teaspoon dried basil
- 1 teaspoon dried mint
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Blend all ingredients together in a food processor or high speed blender until creamy and smooth. Stop to scrape down sides until mixture is smooth and even in colour.
- Serve with crackers, sliced celery, carrots or daikon radish.TIP: this dip works really well as an alternative to butter. Spread on bread and wraps, or you could even use it to top pasta or zoodles for a healthier alternative to creamy pasta sauce. Just add a little water before mixing into cooked pasta or vegetables.
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.
I’m a Natural Foods Chef, yoga-loving wife of a talented artist. Writing regularly about health, happiness and food so we can shine together.
My qualifications include –
Natural Foods Chef (Natural Gourmet Institute), New York City
Integrative Nutritionist Health Coach (Institute of Integrative Nutrition)
Vinyasa Flow Yoga (Yoga Trinity Australia)
Personal Trainer (Australian Institute of Fitness)
Bachelor or Communication, Public Relations and Management (University of Canberra, ACT)