Taramosalata is a Greek fish roe dip that is traditionally eaten on Green Monday; however, you can find it all year around as part of a meze. For my vegan version, I'm using nori sheets, chickpeas, and beetroot.
Vegan, nut free, soy free, gluten free | Serves 4 | DIP
*Use gluten free bread to make it gluten free!
- 2 slices of white bread
- 1/3of a beetroot, steamed
- 1/4 of an onion, chopped
- 1/2 of a clove of garlic
- 1/4 of a nori sheet, cut in small pieces
- Juice of 1 lemon
- 90g chickpeas (drained weight), drained and washed
- Salt and pepper
- Pinch of dried oregano
- 20ml vegetable oil
- 2 tablespoons Vassae Greek olive oil
1.In a bowl, add the bread and cover with water.
2.Add all the ingredients, except from the oils, in a food processor and blend.
3.While blending, drizzle the oil in.
4.Scrape the sides as needed and blend until you get a smooth dip.
5.Serve with a splash of olive oil and a pinch of oregano.
Enjoy with bread or pitta as a part of a meze.
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