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Matcha-Olive Oil Veggie Dip

Matcha-Olive Oil Veggie Dip

This superfood packed dip is as delicious as it is healthy! 

 This recipe was curated for the Cultured Cup by owner Kyle Stewart

This recipe serves 12
  • 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!

Copyright  The Cultured Cup


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