Vegan Dill Dip

This delicious scrappy recipe will help you utilize leftover pickle juice to make a delicious and versatile plant-based dip.

Course Appetizer, dip

Cuisine Mediterranean

Keyword dip, dips and sauces, food scraps, low waste, pickle juice recipe, plant based dill dip, plant based tahini dip, scrappy cooking, vegan dill dip, vegan tahini dip, zero waste

Prep Time 5

Cook Time 20

Total Time 20

Servings

Calories 249.5

Author carleigh

Equipment

Jar
Small whisk
Baking Sheet
Parchment Paper

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

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.

Video

View this post on Instagram

A post shared by Carleigh Bodrug (@plantyou)

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.

Nutrition