Here are some of my most favorite dips (besides guacamole, which will deserve its own post). These are also great for on-the-go! I take a tiny Pyrex container with me for a snack, or you can take a larger portion in the cooler on road trips. Dip with veggies, rice or almond crackers, or blue corn tortilla chips!
Black Bean Hummus
(from wholefoods.com)
Serves 6
2 c canned black beans, drained and rinsed
2 cloves garlic, chopped
¼ tahini (sesame paste)
1 tsp ground cumin
2 TBSP water
2 tsp wheat-free tamari
1 tsp umeboshi vinegar or 2 tsp lemon juice (or to taste)
½ c chopped cilantro
1. Combine all ingredients except cilantro in a food processor and pulse until smooth.
2. Fold in cilantro and serve
Beet Hummus
Makes 2 cups
½ pound beets (about 4 medium-sized), scrubbed clean, peeled, cubed, and steamed until tender
2 TBSP tahini (sesame paste)
5 TBSP lemon or lime juice
1 large clove garlic, chopped
1 TBSP ground cumin
1 TBSP lemon zest (from approx. 2 lemons)
salt and pepper to taste
1. Place all ingredients in a food processor or blender and pulse until smooth.
2. Taste and adjust seasonings as desired. Will keep in fridge for 3-4 days.
Smashed Peas with Mint
(from Real Simple magazine)
Makes 4-6 servings
1 10-oz package frozen peas, thawed (or use fresh!)
1 TBSP chopped fresh mint
2 TBSP olive oil
¾ tsp sea salt
¼ tsp black pepper
1. Process peas in food processor until roughly chopped.
2. Stir in mint, oil, salt, and pepper.
Sweet Potato Hummus
Makes 4 cups
(from Whole Living Magazine)
1 lb sweet potatoes, peeled and cut into 1-inch pieces
1 can chickpeas, drained and rinsed
juice of 1 lemon
¼ c tahini
2 TBSP olive oil
2 tsp ground cumin
1 garlic clove, chopped
salt and pepper
1. Steam potatoes in a steamer basket 10-12 minutes or until tender.
2. In a food processor, combine all ingredients and blend, adding water if needed. Season with salt and pepper and let cool.
