1½cups( 300g) chickpeas (soaked and cooked from dried) or approx 1 can chickpeas
½ – 3/4cup(50-177ml) water either reserved soaking water or tap water will do *harder chickpeas will require more water than softer ones will…
juice of 1 lemon
1/2 clovegarlic (you can use more if you like)
2tbsp.extra virgin olive oil
1-2tsptoasted peanut oil
sea salt to taste
Begin by de-skinning whatever chickpeas you’re using (this is remarkably therapeutic). Add de-skinned chickpeas water, garlic, lemon juice and a few good pinches of sea salt into a blender and process until a smooth thick paste has formed. Then slowly begin to drizzle in the olive oil followed by the toasted peanut oil whilst still blending, until the mixture is creamy and smooth.
Taste and season again with sea salt if needed. Serve in your favourite sandwich or in a bowl for dipping with a drizzle of olive oil and plenty of lemon wedges and hot sauce.
This will keep for about a week in a seal-tight tupperware in the fridge.
*Notes: You could sub out the cashew butter for another nut butter if you like but I prefer this one; creamier than almond butter and more subtle while still as fatty as peanut butter. Thankfully cashews are one of only a few nuts our daughter isn't allergic to, so we use the opportunity as often as possible to keep it in her diet.