Creamy Vegan Chickpea Dip Recipe

About this recipe

This creamy and flavorful vegan chickpea dip is perfect for dinner as a satisfying appetizer or side. Made with tahini, lemon, and garlic, it’s a wholesome and delicious solution for plant-based eaters.

Ingredients

• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Garlic - Single Clove
• 500 ml Rachel'S Orchard Lemon Concentrate
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Drain the liquid from 1 lb of canned chickpeas, reserving it for later use.
2. 2. Place the chickpeas in a pot, cover them with water, and bring to a boil. Let them boil for 5 minutes, then drain and set aside.
3. 3. In a blender, combine 1/3 cup lemon concentrate and 1 clove of garlic. Blend until the garlic is fully pureed.
4. 4. Add 6 tablespoons of tahini to the blender and blend until the mixture is smooth and creamy.
5. 5. Add the boiled chickpeas to the blender and blend until the mixture is completely smooth. If needed, add a small amount of the reserved chickpea liquid to achieve your desired consistency.
6. 6. Season the dip with 1 teaspoon of salt, blending briefly to incorporate.
7. 7. Transfer the dip to a serving platter or bowl and smooth the surface with a spoon.
8. 8. Optionally, sprinkle a pinch of paprika on top for garnish before serving.