Cucumber and Chickpea Dip
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| Prep time | 2 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Picnic |
Quick, easy and healthy cucumber and chickpea dip.
Ingredients
- 4 cloves Garlic (peeled)
- 1/4 teaspoon Citric acid
- 1 teaspoon Sunflower oil
- 400g Chickpeas (drained and rinsed)
- 1 Cucumber (peeled and coarsley chopped)
- Salt (to taste)
Directions
| 1. | Place the garlic, citric acid and oil into a blender or food processor. Blend until the garlic is finely minced. |
| 2. | Add the chickpeas and cucumber, puree until smooth then season with salt to taste and blend to mix. |
| 3. | Pour into a serving dish and refrigerate for 1 to 2 hours to allow the flavours to blend. |
Note
Moderate Salicylate, Low Amines, Low Glutamates
