It’s true this chickpea nacho cheeze is delicious! It’s great as a dip, on top of boiled or baked potatoes or even in a Philly cheeze steak sandwich -it’s versatile and extras keep well for up to 3 days in the refrigerator. This recipes makes enough to generously top 4 large baked potatoes.

1 can chickpeas (including liquid)

1 Tablespoon chickpea flour (or flour of choice)

1 Tablespoon tomato paste

1/2 -1 teaspoon Maldon sea salt (to taste)

1/2 - 1 teaspoon garlic powder (or 1 small clove garlic)

1/2 lemon, juiced

1/2 cup nutritional yeast

Optional: 1/4 teaspoon ground cayenne (or Tabasco to taste) or handful of jarred jalapenos

Method:

1. Blend all ingredients in a food processor, blender or immersion blender until smooth.

2. Only heat the amount you intend to consume. Pour into a medium saucepan and heat over low heat, until thoroughly heated.

3. Serve warm with your favorite tortilla chips, potatoes or more. Leftovers keep for up to 3 days in the refrigerator, heat before serving.

Tip: to mimic Rotel tinned tomatoes & green chilies, just add to your liking some drained, tinned chopped tomatoes & green chilies.