Hey there folks! It is a beautiful Sunday afternoon here in Atlanta, so I'm popping in really quickly then I may just plop a chair outside to soak up just a bit of vitamin D! I couldn't miss submitting for #veganwednesday this week, especially since our dear host @heart-to-heart agonized over finding a new way to pick a winner in as fair a way as possible. She is trying out voting links in the comments on her post page, so check it out to see the other entries. If you see one of ours that you like, take a quick second to upvote our link and the post itself if you choose.
This week I'm giving you not one, but two delicious vegan dips! I hope you guessed as much from my title. ;) Sometimes people think a plant-based diet is quite restrictive and they have no idea what they would eat. When you really take a look at every day foods, many times you'll see they already preclude animal products! Hummus or other bean dips are something I know almost everyone enjoys.
We always have something for dipping in our refrigerator. I try most weeks to make something myself, as it really is so easy to put together and I prefer to make mine without oil or excessive salt. Between all of the different legumes and flavor combinations, there really is no end to the varieties you can make. I mostly do savory since that's what @dksart likes, but maybe one of these days I'll try one of the sweet ones I keep seeing, as well!
I just made the black bean version this morning for dipping veggies, salad "dressing", and spreading on anything and everything. Last week I did a more traditional chickpea base, so I didn't want to forget to share that one, too! I got some of the mini organic colorful bell peppers for dipping as they make the perfect little scoops. :)
Jalapeno Lime Black Bean Dip
- 1 (14-ounce) can black beans, rinsed & drained or 1.5 cups cooked
- 3 cloves garlic, minced
- 1 jalapeno, seeded & chopped
- 2 tablespoons tahini
- 1/2 teaspoon smoked paprika
- juice from 1 small lime
- optional salt to taste
Place everything in the food processor and blend until smooth. Add a tablespoon or two of water as needed. Taste and adjust seasoning as you like!
Chipotle Chili & Cilantro Hummus
- 1 (14-ounce) can chickpeas, rinsed & drained or 1.5 cups cooked
- 1 chipotle chili in adobo sauce
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons tahini
- 1/2 teaspoon mild chili powder
- 1/2 teaspoon ground coriander
- juice from 1 small lemon
- optional salt to taste
Same method as above. ;) Toss it all in the food processor and blend until smooth!
I hope everyone enjoys their Sunday and gets a healthy start to the new week! Speaking of healthy, I can't forget to give a nod to @woman-onthe-wing and the #makeithealthy project. She's got some great things coming up that I know she is working really hard on, so don't forget to give her some love, too!
