Seaweed & Chickpea Dip
Throwing a (halloween) party? Be sure to add this quick and easy, tangy spread to your spread!
Ingredients
- 1 can chickpead
- 1 handful dried wakame
- 1 clove garlic
- 1 chili pepper
- 1/2 beet
- juice of half a lemon
- 1 tbsp mustard
- 1 tbsp vegan mayo
- 5 pickled jalapenos with 2 tsp of the juice
- to taste salt and pepper
Instructions
- Start by soaking the dried seaweed (I used wakame) in some cold water for about 10 minutes. Drain and squeeze to remove most of the water and it's ready to use.
- Now add everything to a food processor and pulse until the chickpeas are almost broken down and you get an almost smooth texture.
