The combination of rosemary, thyme, and sage imparts big fall flavor to this classic and approachable dip from The Colorful Family Table cookbook. Add to a seasonal grain bowl with roasted sweet potatoes and Brussels sprouts for a nourishing lunch or dinner.
What you need:
2 tablespoons olive oil, divided
½ medium yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can cooked chickpeas
¼ cup tahini
2 tablespoons vegetable broth
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a small pan over medium-high heat, warm 1 tablespoon olive oil. Add onion and garlic and sauté for about 5 minutes, until onion is translucent. Remove from heat.
- Into a blender or food processor, add onion mixture and all remaining ingredients and blend until smooth.
- Transfer to a serving dish or storage container and place in refrigerator to chill for at least 30 minutes before serving.
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