Close this search box.

Chickpea and spring onion dip

Chickpeas can be used in a variety of ways but the dip is one of my favorite options.
Chickpea sauce is easy to make, full of flavor and with the addition of water kefir it is full of good bacteria!

Ingredients and preparation steps

Ingredients for the dip

  • 1 can of chickpeas
  • 2 tablespoons of tahini butter
  • 4 tablespoons of water kefir or water (if you don’t have water kefir)
  • 4 thin or 2 thick spring onions cut into rings
  • juice from one squeezed lemon
  • ½ teaspoon of salt
  • 1 clove of garlic

What to combine with the sauce

  • 2 large carrots
  • 4 stalks of celery
  • 2 cucumbers
  • 1 large red paprika
  • gluten-free crackers
  • 10 radishes
  • 5 cherry tomatoes or smaller tomatoes

First you wash the chickpeas then add them to the blender with dip ingredients.

Blend all into a creamy mixture. Try a little and add more salt if desired.

Wash all the vegetables and cut the carrots, cucumbers and paprika into thick strips.

Cut celery stalks into shorter sticks. Cut radishes and tomatoes into quarters.

Place the finished sauce in a wider bowl.
Serve the dip with gluten-free crackers and sliced vegetables…. and enjoy the flavors!