3 Easy and Delicious Vegan Dips 3 Easy and Delicious Vegan Dips

3 Easy and Delicious Vegan Dips

Are you having friends over for a movie night? Or just staying in for some alone time? Don’t miss our top 3 simple and delicious vegan snacks.  

All ingredients can easily be found in supermarkets and recipes take only a couple of minutes to make.

1. 1. Eggplant dip

Vegan Eggplant dip can also be a base for your favourite bruschetta

Ingredients

  • 1 teaspoonful of garlic (minced)
  • 1 aubergine
  • 1 tablespoon of parsley
  • 0.5 teaspoon of cumin
  • 2 tablespoon of Sesame Paste (Tahini)
  • 1 cup of Soy Yogurt (I use Sojasun creamy soy yogurt)
  • 2 tablespoon of lemon juice
  • 1 tablespoon of extra virgin olive oil

Preparation

Heat the oven to 200 ° C. Roast the eggplant in a baking dish until tender, about 45 minutes, then peel and mash it in a food processor, add the parsley, yogurt, tahini paste, fresh lemon juice, minced garlic and cumin.

Top with a tablespoon of olive oil

2. 2. Chickpea Hummus

Vegan Chickpea Hummus can be served with baked vegetables, roasted pita bread, toast or cookies.

Ingredients

  • 400 g cooked chickpeas
  • 2-3 tablespoons of tahini
  • 2-3 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoonful of cumin powder
  • 1 clove garlic or 1/2 teaspoon garlic powder
  • Salt to taste
  • 3-4 tablespoons soy milk or water (to make it creamier)
  • 1 teaspoon powdered sweet chili
  • 2 tablespoons of olive oil

Preparation

Place the cooked chickpeas, tahini, garlic, lemon juice, cumin, salt and chili powder in a blender, and slowly add the soy milk and oil, until it reaches the desired creamy consistency, add a little olive oil and cumin on top to decorate.

All these easy preparations can be served with baked vegetables, roasted pita bread, toast or cookies.

3. 3. Vegan Caramelized Onion Dip, a delicious appetizer or starter

Vegan Caramelized Onion Dip, a delicious appetizer or starter

INGREDIENTS

  • 1 tablespoon of extra virgin olive oil
  • 3 onions, julienned
  • 1 tablespoon of brown, coconut or brown sugar
  • 1/8 teaspoon of salt
  • 1/4 cup of white wine (65 ml)
  • 225 g vegan cream cheese (8 oz), chopped
  • 1 cup vegan sour cream (250 ml)
  • 1 teaspoon of tamari or soy sauce
  • 1/8 teaspoon ground black pepper
  •  

Preparation

Heat the oil in a pan. Add the onion, sugar, salt and wine and cook over high heat, stirring frequently until the wine evaporates, and then cook over medium heat for about 15 minutes or until the onion caramelizes, stirring occasionally.

Add the cream cheese, stir and cook until it has melted and integrated with the onion, add the vegan sour cream, the tamari and the pepper.

Mix well for about 3-5 more minutes or until it thickens .

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