Recipes
Creamy Green Dip

A beautiful green dip in a wide rimmed bowl with linen napkin and small bowl of chic peas

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.⁣
Makes: 2 cups