We love to make dips at home to share with friends and family and this take on the traditional hommus is sure to have everyone coming back for a double dip!
Makes 2 cups (10 mins)
1 x 400g can of chickpeas (+ 2 Tbs of brine)
2 Tbs Meru Miso Fresh Sweet Red Miso
2 Tbs tahini
2 cloves of garlic, crushed
1 Tbs vinegar (we prefer white wine vinegar but ACV will work too)
4 whole sundried tomatoes in olive oil
Juice of 1 whole lemon
1 Tbs olive oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp caraway seeds
1⁄2 tsp sea salt
If you like it smoky, add
1 tsp smoked paprika
1 tsp smoked chipotle powder Method
Add all ingredients into a blender and blend until smooth (add some extra olive oil for a creamier texture). Store in an airtight jar in the fridge for up to 5 days.
Enjoy with a little drizzle of olive oil and sprinkle with dukkha on top. Goes well with some home baked sweet potato chips, crackers or crudités.
**If you want to make the recipe with fewer ingredients then you can take out the sundried tomatoes, cumin, coriander and caraway and replace with harissa paste.