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.
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!