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Triple C Dip (Chickpeas, Cashews and Cumin)



8 portion(s)

Triple C Dip

  • 1 clove garlic, large
  • 400 g chick peas, (1 tin, drained)
  • 25 g lemon juice
  • 30 g cashew nut paste
  • 10 g Flaxseed Oil, or olive oil or other to taste
  • 1 heaped tsp ground cumin
  • 60 g water
  • 1 level tsp salt

Recipe's preparation

  1. Peel garlic. Drop garlic into blades at speed 8 for 5 seconds. Scrape down sides of bowl.
  2. Add lemon juice, cashew nut paste, oil, cumin and salt and mix 5 seconds/speed 4.
  3. Drain chick peas and add to bowl. Add half of the water. Mix 15 seconds/speed 8. Scrap down sides.
  4. Taste and add more salt to your taste, if necessary.
  5. Add remaining water for a softer, smoother consistency. Mix for a further 15 seconds/speed 8.
  6. Serving
  7. Serve with carrot, celery, capsicum, snow peas and/or green bean sticks, rice crackers or other suitable crackers or flat bread.
  8. Delicious on toast instead of butter.

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Triple C because of the ingredients: Chickpeas, Cashews and Cumin.

This recipe has been adapted from the EDC Hommus recipe and is AMINE-free, dairy-free and gluten-free.

Use less cumin, if that suits your taste.
I often add a second clove of garlic.

This recipe can be doubled or tripled in the TM31 bowl.
It keeps well (about 2 weeks in the fridge) and has been very popular amongst all who have tried it.

This dip can be frozen but does result in a slighly softer consistency.

Makes 8 serves of 50g of around 80 calories (or 320 kilojoules) per serve.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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