CHICKPEA HUMMUS

Ingredients

~1 cup chickpeas, soaked overnight and

boiled in a pressure cooker for 4-5 whistles

~4 garlic cloves

~1 tsp salt

~2 tsps chilli flakes

~2 tsps oregano

~2 tbsps extra virgin olive oil

Store in an airtight container in the fridge for up to 5 days.

1 SERVING is 2 tbsps

Instructions

1. To make the hummus add all the ingredients in a high-speed blender and mix until smooth and creamy. Add more olive oil for a creamier texture
2. Eat with fresh carrots, celery or cucumber or just as a dip/dressing.