Chickpea Gaucomole

Drain most of the cooking water and place the cooked chickpeas in a food processor or blender. (Keep the drained water aside for liquefying if required).

Add the lemon juice and garlic. Pulse briefly, until the chickpeas are slightly chopped.

Add the onion and pulse again until the mixture is chunky.

Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving.

Serves 6-8

This is an awesome and filling dip to have in your refrigerator for when the urge to munch arises.

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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