This recipe isn’t totally healthy but it certainly has a leg up on the competition.
When discussing my weight loss journey and the way that veganism played into that I get a lot of questions about whether or not I “miss” things, and also assumptions that vegans must never eat junk food. To that, I can’t help but giggle because your girl loves ice cream, potato chips, and cookies like no other. Although being a vegan does limit what processed foods are up for grabs, it doesn’t necessarily stop me from finding a way to get what I want.
Let me just say it now before I say it one hundred times, I love chickpeas. They are so versatile and work for wraps, chili, soups, and now chip dip too! Chickpeas are also a great source of dietary fiber, protein, iron, vitamin B6, and they are incredibly low in fat. They’re also a cholesterol free food!
What you’ll need:
A food processor.
1 can of chickpeas.
1/2 cup of vegan mayonnaise.
1/4 cup of vegan-friendly creamer (or 1/4 cup of unsweetened non-dairy milk).
1 1/2 tablespoon onion powder.
1 tablespoon dill weed.
1/2 tablespoon garlic powder.
1/2 teaspoon salt.
1/2 teaspoon black pepper.
Making the dip is super simple. Combine your chickpeas, vegan mayonnaise, and non-dairy creamer (or milk) in the food processor and blend until smooth. Then add in all of your spices and pulse a few times to finish.
Tried the recipe? Let me know how you liked it. ♥
As always, thanks for reading!
