3 easy vegan dips | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2018/08/20/3-easy-vegan-dips/

These electric colored vegan dips are healthy, full of veggies, and so damn tasty! Try one or all three, and use them in so many versatile ways.

We’re making a beet baba ghanoush, a golden fennel dip, and a super creamy and herby sunflower seed dip. These are perfect for meal prepping your school or work lunches and snacks too! You could spread them on stacked veggie sandwiches or dip all your fave cut up veggies in them. They could even be delicious dressings for some big lunch salads. I’ve even done up a pretty fancy party platter of veggies here, so use it as inspo to make your own rainbow creation!

beet baba ghanoush

Ingredients

for the beet

1 medium purple beet, skin on½ tbsp olive oil1 tsp fresh thymepinch sea salt & ground black pepper

for the eggplant

1 large eggplantpinch sea salt1 tbsp olive oil1/2 tsp dried oregano1/2 tsp red chili flakes

beet baba ghanoush

roasted eggplant (from above)roasted beet (from above)1/4 C lemon juice (about 1 lemon)2 tbsp tahini4 garlic cloves1 tbsp garlic powder2 tbsp olive oil1/4 C fresh packed parsley1/4 tsp ground black pepper

Instructions

Preheat oven to 425°F.Halve the eggplant and places the skin-side down onto a baking sheet.Sprinkle a pinch of sea salt on each eggplant half. Let the eggplant sit at room temperature for 30 minutes to allow the salt to extract the moisture from the eggplant halves. Use a paper towel to absorb any beads of water that have accumulated on the eggplant halves. Removing some of the moisture before baking will result in a better roasted eggplant and also remove some of the eggplant’s bitterness.Brush olive oil on eggplant halves and sprinkle with dried oregano and red chili flakes. Prep the beet next, before placing the baking sheet into the oven.Slice the top (stem side) of the beet, so the beet will sit flat on a piece of foil. The piece of foil should be large enough, so the corners can be folded up and over the beet to enclose the beet completely to create a foil packet.Season the beet with salt, pepper, fresh thyme and olive oil. Close up the foil package and place it beside the cut eggplant halves on the baking sheet.Bake for 40 to 45 minutes until the eggplant is golden brown, very soft and cooked through. The beet should also be tender when inserting a fork. Let both the beet and eggplant cool before handling. Use a fork to loosen the flesh of the eggplant from the skin and scrape the eggplant flesh into a food processor. Discard the eggplant skin.Open the foil packet with the beet carefully as hot steam will release. Halve the beet and add to the food processor along with lemon juice, tahini, garlic, olive oil, garlic, garlic powder, fresh parsley, and ground pepper. Blend until smooth.

Notes

golden fennel dip

Ingredients

1 fennel bulb, thinly sliced - fennel fronds removed (about 2 cups sliced)1 small white onion, thinly sliced (about 1 cup sliced)1 tbsp olive oil1/4 tsp sea salt4 garlic cloves, roughly chopped1 tsp red chili flakes1 tsp dried oregano1/4 tsp ground black pepper1/2 C vegan mayonnaise1/4 C nutritional yeast3/4 tsp turmeric1 tsp lemon juice

Instructions

Preheat oven to 425°F.Heat a cast iron pan on medium-high heat. Add oil, fennel, onion and salt. Sauté until light brown, about 6 to 7 minutes, tossing occasionally. Add dried oregano, chili flakes, ground pepper, and garlic. Cook for about 3 more minutes.Put the cast iron pan into the oven and bake for 10 minutes.In a food processor add vegan mayo, nutritional yeast, turmeric, lemon juice and the roasted fennel mixture. Blend until smooth.

Notes

The sunflower seed dip is actually an older recipe from the blog which you can find here.

The post 3 easy vegan dips appeared first on hot for food by Lauren Toyota.

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