Ingredients

• 1 x 5oz.Container Oolie Beet bliss dip
• 1 x 15 oz. Can garbanzo beans, drained
• ¼ Cup olive oil
• 1 Teaspoon salt
• Topping:
• 1 Tablespoon pumpkin seeds and/or hemp seeds
• Zest of one lemon
• Flaky salt
• ½ Cup crispy chickpeas
• 1 Tablespoon plain yogurt
• 1 x Yukon gold potato, scrubbed
• 1 ½ Cups neutral oil
• Fresh and pickled vegetables, for dipping

Instructions

1. Place the garbanzo beans, olive oil and 1 teaspoon salt in a blender and blitz until smooth. If needed add a tablespoon of water to get it to smooth out.
2. Add the Oolie dip and blitz again until incorporated.
3. Place in a bowl and drizzle and swirl the yogurt (dairy free- plain yogurt works well too!), then sprinkle the Lemon zest, seeds, flaky salt and crispy chickpeas on top.
4. Shallow fry the sliced potatoes in the neutral oil until just crisp enough to keep their shape. Drain and sprinkle with flakey salt.
5. Serve the dip with the fried potatoes and pickled vegetables.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, Milk