Raw Vegan Veggie Dip

112 dōTERRA DELICIOUSGreat as a light snack or refreshing appetiser, this flavourful dip will stimulate your taste buds and leave you wanting more. There are plenty of essential oils that go into this recipe, too—five to be exact. While the fresh version of each plant would be fine to use (and is used in the case of rosemary and basil), the essential oil versions are more concentrated and can add a big flavour hit.


1–5 cloves garlic
1 can (400g) chickpeas, rinsed
2 lemons, juiced
2 ½ cups spinach
1 can variety mix black, green, and Kalamata olives
2 stems fresh basil
1 small bundle Italian parsley
2 sprigs rosemary
4 roma tomatoes
1 teaspoon salt
2 tablespoons apple cider vinegar
¼ cup virgin olive oil
1 yellow squash
1 zucchini
1 small eggplant
½ cup almonds or pine nuts
1-2 drops dōTERRA Oregano oil
1-2 drops dōTERRA Rosemary oil
1-2 drops dōTERRA Clary Sage oil
1-2 drops dōTERRA Fennel oil
1-2 drops dōTERRA Basil oil

1 small red onion
2 red capsicums



1. Put all ingredients except essential oils into a blender and pulse until smooth.
2. Add essential oils one drop at a time to taste. You do not have to use all the recommended drops of essential oil if you prefer a lighter flavour.
3. Serve with vegetables, pita bread, or chips.

Tips: For a fresher flavour, you can also make chickpeas from scratch instead of using them from a can.