Hungry Haley

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Mediterranean Lemon Parsley Dip (Vegan, GF, Paleo)

Haley Hansen1 Comment

Makes about 2 cups

1 ripe avocado
1/2 cup cashews, soaked overnight, then drained and rinsed
2 garlic cloves
1/2 cup chopped parsley, plus more for garnish
1/2 cup kalamata olive brine
juice from 1 whole lemon
1/4 cup tahini
Sea salt and pepper, to taste

  1. In a blender, pulse the avocado, cashews, garlic, and parsley. Add in the olive brine, lemon juice, and tahini and blend until smooth. Season with sea salt and pepper as preferred. Transfer to a bowl and garnish with extra chopped parsley.

  2. Serve immediately with chips, crackers, and chopped veggies, or as a spread on sandwiches, burgers, and wraps. Store leftovers in an airtight container in the fridge for up to one week.

  3. Enjoy!

Mediterranean Lemon Parsley Dip (Vegan, GF, Paleo)