Green Goblin Dip - alive magazine

Name: Green Goblin Dip - alive magazine
Ingredients: 2 cups (500 mL) well-cooked or canned chickpeas or cannellini beans, rinsed and drained; 1/3 cup (80 mL) fresh lemon juice; 1 Tbsp (15 mL) flax or walnut oil, or 1/2 Tbsp (7 mL) fish or extra-virgin olive oil; 3 Tbsp (15 mL) sesame meal, or 2 Tbsp (30 mL) tahini; 3 garlic cloves, chopped; 1/2 tsp (2 mL) pink rock or grey sea salt; 1 tsp (5 mL) ground cumin or ginger powder; 1 1/2 cups (350 mL) frozen chopped spinach, loosened

www.alive.com

Kids love to dip! Cut up colourful sticks of sweet vegetables such as peppers, cucumbers, and sugar snap peas. 2 cups (500 mL) well-cooked or canned chickpeas…

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Ingredients

2 cups (500 mL) well-cooked or canned chickpeas or cannellini beans, rinsed and drained
1/3 cup (80 mL) fresh lemon juice
1 Tbsp (15 mL) flax or walnut oil, or 1/2 Tbsp (7 mL) fish or extra-virgin olive oil
3 Tbsp (15 mL) sesame meal, or 2 Tbsp (30 mL) tahini
3 garlic cloves, chopped
1/2 tsp (2 mL) pink rock or grey sea salt
1 tsp (5 mL) ground cumin or ginger powder
1 1/2 cups (350 mL) frozen chopped spinach, loosened