Kale and Artichoke Dip
Delicious vegan kale and artichoke dip served with blue tortilla chips or pita chips.
Ingredients
- 15-17 small artichokes, in water drained
- 1/2 cup raw sunflower seeds
- 1/2 cup chickpeas, cooked drained
- 1 clove Garlic
- 1 tsp dijon mustard
- 1/4 cup nutritional yeast (or substitute parmesan cheese for vegetarian version)
- 3-4 kale leaves torn from stems
- 1/2 tbsp Cold pressed extra virgin olive oil
- 1/2 Lemon juiced
- 1 small shallot
- 3-4 fresh basil leaves
- 1 tsp red pepper flakes
- 1/2 cup water
- 1 tsp Sea salt
- 1 tsp Pepper
Instructions
- Place all of the ingredients into the food processor except for the kale and pulse until it starts to mix together then process on high for a minute or two.
- Scrap down sides of the processor bowl with a spatula, then add the kale and process on high for 2 or 3 more minutes.
- Repeat step 2 if necessary or until you get a nice creamy texture.
- Refrigerate for couple of hours or overnight to allow the flavours to mingle. Will keep in the fridge for up to a week.
Notes
ENJOY !