Matcha-Olive Oil Veggie Dip

• 1.5 tsp Kyoto Matcha (culinary grade) Matcha Powder
• 4 tbsp extra virgin olive oil
• 2 tbsp white vinegar
• 3 cups canned, peeled chickpeas (rinse well)
• 4 tbsp tahini
• 1/2 cup water
• 1 garlic clove, smashed
• juice of 1 lemon
• 1/2 tsp salt
• 1/2 tsp cumin

1. Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add an extra 1/4 cup water and an extra tablespoon of olive oil.
2. Cut up bite-size pieces of your favorite raw vegetables to dip: such as celery, carrots, cauliflower (white, purple, or orange), broccoli, mushrooms, snap peas, and cherry tomatoes. 

* Tip: serve in individual, tiny bowls to prevent double-dipping and keep your guests safe!

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