Cucumber and Chickpea Dip

Cucumber and Chickpea Dip

Prep time 2 hours, 10 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Casual Party, Picnic
Quick, easy and healthy cucumber and chickpea dip.


  • 4 cloves Garlic (peeled)
  • 1/4 teaspoon Citric acid
  • 1 teaspoon Sunflower oil
  • 400g Chickpeas (drained and rinsed)
  • 1 Cucumber (peeled and coarsley chopped)
  • Salt (to taste)


1. Place the garlic, citric acid and oil into a blender or food processor. Blend until the garlic is finely minced.
2. Add the chickpeas and cucumber, puree until smooth then season with salt to taste and blend to mix.
3. Pour into a serving dish and refrigerate for 1 to 2 hours to allow the flavours to blend.


Moderate Salicylate, Low Amines, Low Glutamates

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