Taramosalata

Taramosalata is a creamy Greek dip traditionally made from fish roe, but this vegetarian version uses pureed chickpeas for a delightful twist. Perfect as a spread or a dip, it's rich in flavor and pairs beautifully with pita bread or fresh vegetables.

Taramosalata
15 minutes
Difficulty: Easy
Greek
250 kcal

Ingredients

  • Chickpeas - 200 grams (cooked and drained)
  • Olive oil - 60 ml
  • Lemon juice - 30 ml
  • Garlic - 1 clove (minced)
  • Red onion - 30 grams (finely chopped)
  • Fresh parsley - 10 grams (chopped)
  • Salt - 1 teaspoon
  • Black pepper - 1/4 teaspoon
  • Water - 60 ml

Steps

  1. In a food processor, combine the cooked chickpeas, olive oil, lemon juice, minced garlic, and salt.
  2. Blend the mixture until smooth, adding water gradually to achieve a creamy consistency.
  3. Once smooth, taste and adjust seasoning with more salt or lemon juice if desired.
  4. Transfer the mixture to a bowl and fold in the chopped red onion and parsley.
  5. Serve immediately with pita bread or fresh vegetables for dipping.

Nutrition

  • Calories: 250
  • Protein: 8 g
  • Carbs: 30 g
  • Fiber: 7 g
  • Sugar: 2 g
  • Sodium: 400 mg
  • Cholesterol: 0 mg
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 11 g
  • Water: 0.06 L

Health Benefits

  • Rich in plant-based protein from chickpeas.
  • Contains healthy fats from olive oil, beneficial for heart health.

Tags

GreekVegetarianSnack