Lemon Mediterranean Vegetable Dip

This creamy dip is made from mashed chickpeas, olive oil, garlic, tahini, and lemon juice and is topped with fresh vegetables. With the right balance of spice, the creamy texture of garbanzo beans, and the citrus from lemon, this dip is the perfect pair to a warm piece of pita or pita chips.

Prep Time20

Total Time20

Course: Appetizer, Salad

Cuisine: Mediterranean

Keyword: #appetizer recipe, health food, healthy appetizer recipes, healthy dip recipe, healthy vegan dip, healthy vegan food, healthy vegan side dish, mediterranean, mediterranean appetizer, salad, vegan food

Servings: servings

Calories: 254kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 food processor

Ingredients

For the dip

2 cans of chickpeas, rinsed and drained
¾ cup tahini
½ cup lemon juice (juice from roughly 2 lemons)
¼ cup fresh Italian parsley
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 minute 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
juice from 1/2 a lemon
salt and pepper to taste
Optional: finely chopped fresh mint leaves

Instructions

Add all of the hummus ingredients, minus the hot water, to the bowl of a food processor.
Process until the mixture is creamy. While it is blending. slowly add in the ice cold water. If it is too thick, scrape down the sides, and while blending and add additional cold water, as needed.
Spread the dip onto a shallow plate or bowl.
For the vegetable topping, add the ingredients to a small bowl and mix it all up. This includes fresh tomatoes, red bell peppers, and cucumbers.
Add the vegetables to the top of the hummus in one even layer.
Add finely chopped fresh mint or parsley over the top and a little drizzle of olive oil. Serve right away with slices of warm pita bread or crunchy pita chips.

Notes

Place a cover over the hummus bowl or plate or transfer it to an air-tight container and place it in the fridge. It should last roughly 5-6 days in the fridge.

Nutrition