Vegan Dill Dip
When cooking seems like a chore, this vegan dill dip with crispy roasted chickpeas is an amazing low-effort alternative. Ready in 20 minutes, it goes with anything from tortilla chips and high protein flatbread to vegetable crudités.
Listen, I am all for making nutritious and well-rounded meals. I am also a great advocate for meal prep to make it easier throughout the week. In fact, I have an app that allows you to choose from 600+ plant-based recipes and toggle the number of servings based on the size of your household.
On the fence? Try out the PlantYou Planner for free to access the Vegan Beginner Meal Plan and 25+ individual recipes to create your own weekly plan.
Nonetheless, some days it’s perfectly okay just to have some chips and dip as your meal. It’s quick, low-effort, and budget-friendly. Naturally, it’s also delicious!
Why You’ll Love This Recipe
- If you’re new to vegan cooking (or cooking in general), recipes like this vegan dill dip with roasted chickpeas make the experience accessible and fun.
- Hosting a barbecue? Attending a potluck? Having a picnic in the park? A delicious dip is quick to make, easy to transport, and versatile.
- This vegan dill dip doubles as a Scrappy Cooking recipe. Instead of throwing away pickle juice, make it into a creamy tahini dip! You can use the rest of the pickle juice for Dill Pickle Potato Soup and Crispy Tofu Chicken Sandwich.
- Guess what! This dip can just as easily be considered salad dressing or sauce for a veggie bowl. It’s basically three recipes in one!
Key Ingredients
- Leftover pickle juice is the main contributor of flavor. It’s briny and tangy. Plus, depending on the type of pickles you enjoy, it can contain dill, garlic, or chili.
- Tahini (sesame paste) adds creamy texture and deep earthy flavor to balance out the adicity of the pickle juice.
- Chickpeas are optional, but it’s nice to have a spiced, crunchy element to your vegan dill dip.
- Fresh dill acts as the garnish. It adds a pop of color and a sense of freshness. Plus, it’s in the name!
Hack It!
- If you’re allergic to sesame, try this recipe with nut butter or blended cashews.
- While the roasted chickpeas are optional, I highly recommend adding them. If you’re not a fan of chickpeas, you may like a different topping, such as roasted cherry tomatoes, sesame seeds, or chopped olives.
- Speaking of chickpeas, feel free to get creative with the seasonings. Add or swap out spices for whatever you enjoy. For instance, you can add some chili flakes for extra spice or turmeric for color.
- If you prefer a thicker dip, adjust the ratio of tahini and pickle juice. Start with half the amount of pickle juice, and gradually add more until you’re happy with the flavor and texture.
How to Make Vegan Dill Dip
Step 1: Whisk the pickle juice and tahini together until smooth.
If you have the right amount of pickle juice in the jar, simply pour tahini in, then shake the jar. If necessary, you can use the whisk to finish the job.
Step 2: If you opt to make the crispy topping, drain and rinse a can of chickpeas.
While you preheat the oven to 400F, combine the chickpeas with spices, salt, and olive oil.
Step 3: Line a baking sheet with parchment and spread the spiced chickpeas as evenly as you can.
Step 4: Let the chickpeas roast for 20 minutes until crispy. Toss halfway through if necessary.
Step 5: To serve, transfer the dip into a bowl. Add some crispy chickpeas on top, along with a drizzle of olive oil and fresh dill to taste.
Step 6: Enjoy your vegan dill dip with tortilla chips, crackers, toasted flatbread, vegetable crudites, or fresh sourdough.
Frequently Asked Questions
The main use for oil in this recipe is to roast the chickpeas. You can omit the oil and simply keep an eye on the cooking process.
Cover your bowl or transfer leftover dip to an airtight container. Store in the refrigerator for 3-4 days. If possible, store the chickpeas separately.
More Plant-Based Dips and Sauces
- Healthy Vegan Mayonnaise
- Red Lentil Hummus
- Vegan Tzatziki Recipe
- 5-Minute Olive Salad
- Hidden Vegetable Vegan Nacho Cheese
Looking for inspiration? Check out my cookbook, PlantYou Scrappy Cooking! With over 150 delicious plant-based recipes, you can enjoy vegan meals every day of the week and reduce food waste at the same time.
The Recipe: Vegan Dill Dip
Ingredients
- 1 cup pickle juice, ideally leftover in the jar
- 1 cup tahini
Spiced chickpeas (optional)
- 15 oz canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
Garnish
- Fresh dill, to taste, chopped
- Olive oil, drizzle over the top
Equipment
- Jar
- Small whisk
- Parchment Paper
Instructions
- To make the dip, simply pour tahini in a jar of leftover pickle juice, add the lid, and shake vigorously until thickened.
- If making the crispy chickpeas, preheat the oven to 400F and line a baking sheet with parchment. To a bowl, add the chickpeas, olive oil, and spices and toss until covered.
- Transfer the chickpeas to the baking sheet, and roast for 20 minutes, until crispy.
- Pour the dip into a bowl, and top with the crispy chickpeas, fresh dill and drizzle of olive oil. Enjoy with crackers or veggies.Â
Notes
- The roasted chickpeas are optional. Feel free to get creative with your toppings if you prefer something else.
- If you have a sesame allergy, sub tahini for nut or seed butter. Alternatively, blend cashews and pickle juice together in a high-speed blender.
- Serve with crackers, chips, veggies, or flatbread.