• 1 x 400g can of chickpeas, drained and rinsed.
  • 1 garlic clove, peeled
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of tahini
  • 1 tablespoon of olive oil
  • Pinch of Pink Himalayan sea salt
  • Pinch of ground pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 8 fresh basil leaves (add more or less depending on how fragrant you like it)


  • Place all ingredients into a food processor or powerful blender.
  • Blitz all ingredients together for about 20 seconds, then give a stir with a spoon to help move ingredients around.
  • Blitz again for around 10 – 20 seconds until you get the desired consistency.
  • If the dip is too thick, add 1 tablespoon of water or a drizzle of olive oil and blitz again.
  • Serve in a bowl with raw chopped vegetables (carrot, broccoli, cucumber, celery) or rice crackers.


Eat Your Way Healthy - Recipe Book by Leisa Tuite


Have you seen my new recipe book?

My new book Eat Your Way Healthy brings you over 60 simple, delicious and nourishing recipes, including gluten, dairy and refined sugar-free options. 

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