This vegan dip offered at the Nashville bar White Limozeen was inspired by its namesake effervescent gin cocktail born out of Paris in the early 1900s. The sauce mimics the delicate flavors of the botanical cocktail by adding juniper berry and lemon to a base of aquafaba, the vegan, multi-use liquid used for canned chickpeas.

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Credit: Photo by Huge Galdones / Food Styling by Christina Zerkis

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place grated cucumber in a fine-mesh strainer set over a bowl.

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  • Place aquafaba in the bowl of a food processor and pulse until liquid is frothy and starts to thicken, about 15 pulses. With machine running, slowly drizzle in oil; consistency should be like mayonnaise. 

  • Transfer aquafaba mixture to a large mixing bowl. Squeeze excess liquid from cucumber and whisk it into dip. Add ground juniper berry, garlic powder, parsley, lemon juice and zest and whisk until combined. Taste dip, and season with salt and pepper to taste. Serve with toasted pita and sliced seasonal vegetables. 

Note

This dip can be refrigerated in an airtight container for up to 3 days.

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