Recipes
Creamy Green Dip
Recipes
Creamy Green Dip
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
DIRECTIONS
- Process chickpeas, parsley, and garlic together in a high-speed blender, like the Nama C2, until coarsely chopped.
- 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.
- Spoon into a serving bowl and drizzle with extra olive oil.
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