Creamy Chickpea Veggie Dip
Equipment
- food processor, or blender
- knife
- Cutting board
- measuring cups/spoons.
Ingredients
- ¼ cup tahini sesame seed paste
- ¼ cup fresh squeezed lemon juice
- ⅓ to ½ cup warm water
- 1 clove garlic chopped
- 1 can 16 oz organic chickpeas, drained and rinsed
- 1 tablespoon Bragg Liquid Aminos or soy sauce
- Salt and pepper to taste
- Assorted freshly sliced vegetables carrots, cucumbers, bell peppers, etc. and apple slices for serving
Instructions
- In a food processor or blender, combine the tahini, fresh squeezed lemon juice, warm water, chopped garlic, organic chickpeas, and Bragg Liquid Aminos.
- Blend the ingredients until smooth and creamy, adding more warm water as needed to achieve the desired consistency.
- Season with salt and pepper to taste.
- Transfer the creamy chickpea veggie dip to a serving bowl.
- Serve the dip with freshly sliced vegetables such as carrots, cucumbers, bell peppers, and apple slices.
- Enjoy this nutritious and flavorful dip as a delicious appetizer or snack!
Notes / Tips / Wine Advice:
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days.
Wine Advice:
A crisp, dry white wine like Chardonnay or a sparkling water with lemon and lime slices would pair well with this refreshing dip.Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 5 g | Fiber: 4 g | Sugar: 2 g
