Ingredients
Scale
1 Small Potato Boiled / Peeled
I Can Chickpeas (drained)
1/2 Teaspoon Garlic Powder (used Burlap and Barrel of course)
1/2–3/4 Teaspoon of Salt
2–4 Tablespoons of Apple Cider Vinegar
1/2 Bunch Cilantro
1 Tablespoon Dried Mint
Olive Oil
Salata for Topping
Crispy Vegetables or Chips to Dip
Instructions
- Place all of your ingredients except the olive oil into your blender or food processor. Pulse until well combined. Make sure to scrape down the edges.
- I give a range for salt and vinegar. Start with the minimum and work your way up to the level that tastes good to you. It should be tart.
- The last step in the blender is to drizzle the olive oil into the blender or processor until you get a smooth dip consistency.
- Top with the salata and serve with crispy chips or vegetables.
