Ingredients:
½ c Shipetaukin Chickpea Flour
¼ c nutritional yeast flakes, sifted for texture
1 tsp chile powder
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp red pepper flakes
3-4 cloves of garlic, mashed
1 tsp apple cider vinegar
2 c water
1 ½ tbsp tahini
½ c Shipetaukin Chickpea Flour
¼ c nutritional yeast flakes, sifted for texture
1 tsp chile powder
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp red pepper flakes
3-4 cloves of garlic, mashed
1 tsp apple cider vinegar
2 c water
1 ½ tbsp tahini
Directions:
In a medium bowl, whisk together chickpea flour, nutritional yeast, and spices. Mix in mashed garlic, apple cider vinegar, and ½ c of water until smooth. Set mixture aside.
In a saucepan, boil remaining water (1 ½ cups). Once water boils, turn heat to low and whisk in chickpea mixture and tahini until fully combined. Serve immediately with chips or veggies for dipping.
Tips & Tricks:
The mixture sets quickly once added to boiling water, so be sure to work fast.
Get creative with this recipe by changing up the spices, or by adding in fresh cut veggies like peppers and onion.
If you don’t wish to use tahini, substitute with an equal amount of oil like olive or avocado.
