Today I was having a baked potato for my lunch, and, having cleared out my fridge of most salady things yesterday, all I had left was cucumber… Hmmm, it wasn’t sounding too inspiring! I was thinking how a lovely cheese and chive dip would bring this together so nicely, so I did a complete experiment and made one!
I’m not going to pretend that this tastes like a dip you’d buy in a shop, it really doesn’t (plus I haven’t eaten cheese for a couple of years so wouldn’t be the best judge!). But it was a fabulous topping for my baked potato, and made my cucumber sing. And don’t you just love cucumber? SO fresh and light and delicious! Singing cucumbers are the way to go…
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- 1 400g can chickpeas organic and unsalted if possible
- 2 tbsp nutritional yeast or more to taste
- 3 tbsp almond milk
- 3 tbsp live natural coconut yoghurt
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt or less if you're trying to cut down 🙂
- 1 tbsp extra virgin olive oil
- 1 handful fresh chives finely chopped
Ingredients
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- Drain and rinse the chickpeas.
- Place everything except for the chives into your blender and blend until very smooth. I needed to stop the blender a couple of times to scrape down the sides to ensure everything was well incorporated.
- Mix in your chopped chives, reserving a few to sprinkle on the top, and it's done!
I really enjoyed this on my baked potato with lots of lovely cucumber, but it would be great for dipping crudites in, or on rice cakes, crackers… feel free to be creative!
I tried this on rice cakes, and, yes, it was lovely.