Taramosalata Vegan

Taramosalata Vegan is a creamy, zesty dip made from blended chickpeas and the umami flavor of seaweed, creating a delightful and healthy alternative to traditional taramosalata. Perfect for spreading on bread or serving with fresh vegetables, it's a nourishing snack that captures the essence of Greek cuisine.

Ingredients

• Chickpeas - 100 grams (cooked or canned)
• Tahini - 2 tablespoons
• Fresh lemon juice - 2 tablespoons
• Nori seaweed sheets - 1/2 sheet
• Garlic - 1 small clove
• Olive oil - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - to taste
• Water - 2 tablespoons (or more for desired consistency)

Steps

1. If using dried chickpeas, soak them overnight and cook until soft. If using canned, rinse and drain the chickpeas.
2. In a blender or food processor, combine the chickpeas, tahini, lemon juice, nori seaweed (torn into pieces), garlic, olive oil, salt, and black pepper.
3. Blend the mixture until smooth, adding water gradually until you reach your desired creamy consistency.
4. Taste and adjust seasoning if necessary, adding more salt or lemon juice to enhance flavor.
5. Transfer the taramosalata to a serving bowl and chill in the refrigerator for 10 minutes before serving.
6. Serve with crusty bread, pita, or an assortment of fresh vegetables.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 16 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 240 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.05 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains healthy fats from tahini and olive oil.
• High in fiber, promoting digestive health.
• Provides essential vitamins and minerals such as vitamin B6 and magnesium.

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