Chickpea Taramasalata

Chickpea Taramasalata is a delightful vegan twist on the traditional Greek dish, offering a creamy and flavorful dip made from chickpeas instead of fish roe. This rich and satisfying appetizer is perfect for sharing, served with warm pita bread or fresh vegetables.

Ingredients

• Canned chickpeas - 240 grams (drained and rinsed)
• Tahini - 60 grams
• Olive oil - 30 ml
• Lemon juice - 30 ml
• Garlic - 1 clove (minced)
• Capers - 20 grams (rinsed and chopped)
• Fresh dill - 1 tablespoon (chopped)
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Water - as needed for consistency

Steps

1. In a food processor, combine the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, capers, chopped dill, smoked paprika, salt, and black pepper.
2. Blend until smooth, adding water a tablespoon at a time until reaching your desired consistency.
3. Taste and adjust seasoning if necessary, adding more lemon juice, salt, or smoked paprika as desired.
4. Transfer the mixture to a serving bowl and drizzle with a little extra olive oil and a sprinkle of smoked paprika on top.
5. Serve with warm pita bread, fresh veggies, or as a spread in sandwiches.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 36 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 11.5 g
• Water: 0.1 L

Health Benefits

• High in plant-based protein and fiber, supporting digestive health.
• Rich in healthy fats from olive oil and tahini, promoting heart health.

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