Skip to content
The Nama J2 turns 5; Save 15% for a limited-time.
Make use of your leftover green juice pulp and turn it into a delicious, creamy green dip. Using leftover pulp not only cuts down on waste but also gives dips an extra boost of nutrition.

Creamy Green Dip

2 cups

Make use of your leftover green juice pulp and turn it into a delicious, creamy green dip. Using leftover pulp not only cuts down on waste but also gives dips an extra boost of nutrition.

Ingredients

  • 15-ounce can chickpeas, drained and rinsed
  • ⅓ cup parsley, chopped
  • 2 cloves garlic, chopped
  • ¾ cup green juice pulp (kale, spinach, and cucumber)
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • ⅓ cup plain Greek yogurt

What you'll need

Directions

  1. Process chickpeas, parsley, and garlic together in a high-speed blender, like the Nama C2, until coarsely chopped.

  2. Add pulp, cumin, salt, lemon juice, olive oil, and yogurt. Process until smooth and spoonable. Add a few tablespoons of water if mixture is too thick.

  3. Spoon into a serving bowl and drizzle with extra olive oil.

Made with

A white Nama juicer with a black top is displayed next to a clear blender pitcher filled with water, both against a plain white background.
A white juicer on a kitchen counter with glasses of orange and green juice, a blender jar filled with fruit, and a window with greenery in the background.

Nama C2 Cold Press Juicer + Blender
Other Chickpea Parsley Garlic Cumin Salt Lemon Juice Olive Oil Yogurt Fall Nama C2 Cold Press Juicer + Blender