Making your own hummus is really easy and this version includes healthy fats from avocado oil and guacamole. If your LCHF diet allows chickpeas this is a great snack.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
1 x 410 g tin chickpeas (make vegan aquafaba mayo with the brine)
2 Tbsp (30 ml) tahini
3 Tbsp (45 ml) lime juice
1 clove garlic, crushed
salt and freshly ground black pepper
1 tub Westfalia Plain Guacamole
1 Tbsp (15 ml) fresh coriander, finely chopped
homemade beetroot crisps or vegetable crudité to serve.
Place the chickpeas, Westfalia Lemon Avocado Oil, tahini, lime juice and garlic in a food processor and whizz for 2 minutes. Season with salt and pepper.
Add the Westfalia Plain Guacamole and whizz for another 2 minutes. Serve with a drizzle of Westfalia Lemon Avocado Oil and a sprinkle of corriander. A delicious and nutritious dip to serve with beetroot crisps or vegetable crudité.