Vegan Tandoori Hummus Dip
Ingredients
- 1 cup Chickpeas (Fresh over-boiled/Canned drained)
- 4-5 cloves Garlic
- 2 tbsp Tahini
- 2-3 Serrano Peppers
- 1-2 tsp Cumin Powder
- 2-3 tbsp Tandoori Masala
- 1-2 tsp Garam Masala
- Salt to taste
- 1/4 cup Herbs: Cilantro, Parsley (50:50)
- 4-5 tbsp Extra Virgin Olive Oil
- 1/4 cup Aquafaba/Water
- Juice from 1/2 a Lemon
- Pinch Sesame Seeds, to garnish
Preparation
Peel the garlic cloves, roughly chop the serrano peppers and wash the herbs (cilantro, parsley).
In a food processor, add chickpeas, garlic, chilis, herbs, tahini, water and the spices: cumin, tandoori masala, garam masala (start with 1 tsp), salt to taste, 2-3 tbsp extra virgin olive oil and generous squeezes of lemon juice.
Pulse until creamy. Add garam masala, salt and olive oil as needed. If too thick/chunky, add more water to get it nice and creamy.
Spoon onto a plate or into a bowl and drizzle on olive oil and sesame seeds. Serve with accompaniments of choice!
