Lavash Chips with Lemon Parsley Dip

Lavash Chips with Lemon Parsley Dip


This vegan dip is packed with nutritious ingredients. Enjoy it on top of some crunchy Lavash chips!

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Whole Grain Lavash
  • 2 tsp. olive oil
  • 1 ripe avocado
  • 1/2 cup cashews, soaked overnight, then drained and rinsed
  • 2 garlic cloves
  • 1/2 cup chopped parsley, plus more for garnish
  • 1/2 cup kalamata olive brine
  • juice from 1 whole lemon
  • 1/4 cup tahini
  • sea salt and pepper, to taste


  1. Preheat oven to 450F.
  2. Cut Lavash into small squares and lightly rub with olive oil on both sides. Bake 5-6 minutes, until the Lavash browns and crisps, then let cool.
  3. In a blender, pulse the avocado, cashews, garlic, and parsley. Add in the olive brine, lemon juice, and tahini and blend until smooth. Season with sea salt and pepper.
  4. Transfer to a bowl and garnish with extra chopped parsley. Dip Lavash chips and enjoy!
Lavash Chips with Lemon Parsley Dip

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