Mediterranean Vegan Dip

Mediterranean Vegan Dip

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Mediterranean Vegan Dip With Eggplant, Lemons, Tahini, Fresh Parsley, Garlic, Cumin, Salt, Chickpeas, Olive Oil, Lemons, Salt, Smoked Paprika, Water, Garlic Powder, Romaine Lettuce, Tomato, Red Onion, Fresh Parsley

The ingredient of Mediterranean Vegan Dip

  1. 1 eggplant large, roasted at 425 for 20-30 minutes
  2. 2 lemons
  3. 1 tablespoon tahini
  4. 1/4 cup fresh parsley
  5. 2 cloves garlic grated or chopped
  6. 1 teaspoon cumin
  7. 1/2 teaspoon salt
  8. 1 can chickpeas organic, drained and rinsed
  9. 1 tablespoon olive oil
  10. 2 lemons
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon smoked paprika
  13. 3 tablespoons water
  14. 1 teaspoon garlic powder
  15. 1/8 cup romaine lettuce chopped
  16. 1 tomato chopped
  17. 1/2 red onion small, chopped
  18. 1 cup fresh parsley chopped

The instruction how to make Mediterranean Vegan Dip

Nutritions of Mediterranean Vegan Dip

@type: NutritionInformation
@type: 180 calories
@type: 34 grams
@type: 4.5 grams
@type: 10 grams
@type: 7 grams
@type: 0.5 grams
@type: 630 milligrams
@type: 3 grams

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