Fresh and spicy veggie dip or Creamy breakfast spread
Easy recipe of spicy vegan dip for veggies or healthy spread for toast. Perfect for parties and breakfast. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
500g of dip/spread (approximately) 7min
Servings Prep Time
500g of dip/spread (approximately) 7min
Ingredients
  • 250g of natural soya yoghurt(or any other vegan yoghurt that has a sour flavor)
  • 250g of canned or cooked chickpeas
  • 1tablespoon of poppy seeds
  • 2tablespoons of finely chopped fresh dill
  • 2 – 4cloves of garlic(adapt the amount of garlic cloves according to your taste)
  • juice from half lemon(optional; adapt the amount of lemon juice according to your taste)
  • a pinch of salt(adapt the amount of salt according to your taste)
Instructions
  1. put the chickpeas in the food processor and blend until the they have turned into small chunks. Important – to avoid that the dip is too liquid and to be able to use it also as a spread, do not blend the chickpeas completely;
  2. put the blended chickpeas, vegan yoghurt, poppy seeds and finely chopped fresh dill in a bowl and mix well. Gradually start to add salt, crushed garlic cloves and lemon juice. After every additionally added ingredient or group of ingredients always mix well and taste the dip/spread. Continue to gradually add the aforementioned ingredients until you get the flavor that you like.