Creamy Mediterranean Lemon Dip (Vegan and Healthy)
This Creamy Mediterranean Lemon Dip is a fresh, healthy vegan dip made with wholesome ingredients and bright lemon flavor. It comes together quickly and is perfect for serving with vegetables, pita chips, or crackers for an easy snack or appetizer.
Servings: 9 servings
Calories: 215kcal
Equipment
- 1 food processor
- 1 plate or shallow bowl
Ingredients
For the hummus
- 2 cans of chickpeas, rinsed and drained
- ½ cup runny tahini
- ½ cup lemon juice (juice from roughly 2 lemons)
- ¼ cup fresh Italian parsley leaves
- 8 garlic cloves, peeled and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon hot sauce
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon dry oregano
- salt and pepper to taste
- 2 tablespoons ice cold filtered water *Place an ice cube in the water for a few minutes and then remove it.
For the vegetables on top
- 1 medium-sized English cucumber, diced *2 Persian cucumbers would work, as well
- 8 cherry tomatoes, diced
- ½ red bell pepper, diced
- salt and pepper to taste
- 2 tablespoons finely chopped fresh mint leaves
Instructions
- Add all of the hummus ingredients, minus the cold water, to the bowl of a food processor. This includes chickpeas, tahini, lemon juice, parsley, garlic, olive oil, hot sauce, cumin, paprika, oregano, salt, and pepper.
- Pulse the mixture for about 10 times, stopping occasionally to scrape down the sides with a spatula. Turn it on and slowly add the ice-cold water. Scrape down the sides a few more times. Continue blending until the mixture is smooth and creamy. *Do not add too much water because the dip will get too thin.
- Spread the dip onto a shallow plate or bowl.
- Sprinkle each of the three vegetables over the bean dip in an even layer. This includes bell pepper, cucumber, and cherry tomatoes. And then sprinkle with minced mint, salt, and pepper. I recommend chilling this dip for about an hour before serving.
Notes
Storage:
Place a cover over the hummus or add the dip to an airtight container and place it in the fridge. This dip will last up to 5 days in the fridge. *The vegetables may produce water as they sit, so just remove the water or mix it into the hummus.
Tips and Modifications:
Don't skip the ice water! Adding ice-cold water while blending helps whip the chickpeas and tahini into a lighter, creamier texture.
I highly recommend allowing the dip to chill for an hour or two before serving.
If you're not into heat, omit the hot sauce.
Make it meal prep-friendly. Portion the bean dip into small containers for easy, healthy snacks throughout the week.
Nutrition
Serving: 0.33cup | Calories: 215kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 25mg | Potassium: 363mg | Fiber: 6g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 3mg