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Garlic Parsley Dip

Prep time
15 mins
Appetizers | Hors d'oeuvres
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.


1 ttoasted sesame oil
1⁄2 colive oil
6 clvgarlic (3 chopped and 3 left whole)
2 poblano peppers (seeds and ribs removed, chopped)
1⁄2 tcoriander seeds
2 ttahini
1 cchickpeas (canned)
2 sardine fillets (canned)
1 lemon (juice of)
1 tsalt
2 Tparsley (fresh, chopped)


In a small skillet, heat the sesame oil and ollive oil over medium heat. Add the chopped garlic, poblano, coriander seeds, and tahini. Sauté until the garlic is golden, about 4 minutes.

Place the whole garlic cloves, chickpeas, sardines, lemon juice, and salt in a blender. Add the warm garlic-oil-tahini mixture to the blender, and purée until smooth. Transfer to a bowl, then fold in the chopped parsley and serve.