Mittwoch, 8. August 2012

curried chickpea and cashew spread/dip

1/2 can chickpeas, drained
1 tbsp lemon juice
1 tsp curry powder
2 tbsp oil (flaxseed oil is nice)
2 tbsp ground chashews, or a handful whole ones
1 tbsp yeast flakes (optional)
1 tbsp agave nectar or other sweetener
salt to taste

Blend everything in a mixer or with a hand-held blender. Nice on wholemeal pitta.

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