ᑕᕼIᑕKᑭEᗩ ᑭᗩTE ᗯITᕼ ᖇEᗪ OᑎIOᑎ, ᗷᗩᔕIᒪ ᗩᑎᗪ TOᗰᗩTO.
I really love this recipe, it’s so easy to make and keeps for about five days in the fridge. I make sandwiches, wraps, salads and jacket potatoes with it. Beau really loves it so it’s perfect for little ones (I’m working on Skye, she won’t try dips for some reason).
2 cans of chickpeas – drained (retain the chickpea water)
3/4 red onion
Handful of fresh basil
Handful of tomatoes
Aquafaba (Chickpea water)
Salt and pepper
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