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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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