Hummus Dip (10 servings)

• 550g chickpeas
• 1 tbsp salt
• 2 bay leaves
• 1 tbsp turmeric
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tsp cardamom
• 200g cashew butter
• 1 tsp black salt
• 1 small garlic clove
• 80 ml water

Soak the chickpeas in water overnight.

Put the soaked chickpeas in a colander and rinse well. Then cover with water in a saucepan, add salt and bay leaves and cook it gently for 25 min, until they are soft. Stay close to the saucepan to avoid overflowing if the heat is too high. Forming foam is quite normal, then simply remove it with a spoon.

Strain the chick peas, rinse well again with water and drain in a sieve.

For the hummus, add the cooked peas with the rest of the ingredients. Puree all ingredients in a blender to a creamy consistency.

Yoghurt-Tomato-Dip:

• 500 g natural Soy Yoghurt 
• 6 ripe tomatoes, finely diced 
• 1 tsp salt 
• 1 tbsp oregano 
• 2 tbsp hemp oil

Mix all ingredients well.

Turmeric-Dip:

• 500 g natural Soy Yoghurt 
• 1 tsp Kala Namak (black salt) 
• 1 tbsp turmeric 
• 2 tbsp hemp oil

Mix all ingredients well.

A big thank you to Elfe Scirè Calabrisotto from Plantscape for providing the recipes.