Ingredients
Units
Scale
- 200 g (7 oz) firm tofu, drained and pressed
- 3/4 cup pitted green olives (Castelvetrano or Manzanilla recommended)
- 1 garlic clove, minced or finely grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon sea salt
- Black pepper to taste (optional)
Instructions
- Drain and press the tofu, wrapping it in a clean towel and pressing gently for a few minutes.
- Roughly chop the garlic and parsley.
- Add all ingredients to a food processor or high-speed blender: tofu, olives, garlic, lemon juice, olive oil, parsley, sea salt, and pepper.
- Blend until creamy, scraping down the sides as needed for a smooth yet slightly chunky texture.
- Taste and adjust with more lemon juice, olive oil, or herbs if necessary.
- Serve immediately or chill for 15 minutes for best flavor development.
Notes
For additional flavor, let the dip rest overnight before serving. Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg