Matcha-Olive Oil Veggie Dip
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This superfood packed dip is as delicious as it is healthy!
This recipe was curated for the Cultured Cup by owner Kyle Stewart
This recipe serves 12
Ingredients
- 1.5 tsp Kyoto Matcha (culinary grade) Matcha Powder
- 4 tbsp extra virgin olive oil
- 2 tbsp white vinegar
- 3 cups canned, peeled chickpeas (rinse well)
- 4 tbsp tahini
- 1/2 cup water
- 1 garlic clove, smashed
- juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp cumin
- Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add an extra 1/4 cup water and an extra tablespoon of olive oil.
- Cut up bite-size pieces of your favorite raw vegetables to dip: such as celery, carrots, cauliflower (white, purple, or orange), broccoli, mushrooms, snap peas, and cherry tomatoes.
* Tip: serve in individual, tiny bowls to prevent double-dipping and keep your guests safe!
Copyright 
The Cultured Cup
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