Recipes
Ingredients
- ½ cup neutral oil (such as avocado oil)
- 2/3 cup water
- 2/3 cup lemon juice (decrease to ½ cup if you prefer less lemon flavor or thicker dip)
- ½ cup almond meal
- 2/3 cup nutritional yeast
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- 3 cloves garlic
- 1 15-ounce can garbanzo beans, drained and rinsed
- Add all ingredients except garbanzo beans to blender, and blend on high for a few seconds.
- Add garbanzo beans to mixture and blend on high for a minute or until mixture is smooth.
- Store dip in a refrigerator in airtight container up to 1 week.
Chef's Narrative
This quick and nutritious vegan dip is an excellent accompaniment to fresh cut veggies or used as a sauce drizzled over grilled veggies.
Recipe Substitutions
Decrease lemon juice to 1/2 cup if less lemon taste is preferred or if a thicker dip is desired.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 10g, Saturated: 1g, Trans Fat: 0g, Sodium: 110mg, Potassium: 113mg, Carbohydrate: 8g, Dietary Fiber: 2g, Protein: 4g
Allergens:
None
Chef's Narrative
This quick and nutritious vegan dip is an excellent accompaniment to fresh cut veggies or used as a sauce drizzled over grilled veggies.
Recipe Substitutions
Decrease lemon juice to 1/2 cup if less lemon taste is preferred or if a thicker dip is desired.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 10g, Saturated: 1g, Trans Fat: 0g, Sodium: 110mg, Potassium: 113mg, Carbohydrate: 8g, Dietary Fiber: 2g, Protein: 4g
Allergens:
None
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Ingredients
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