Day fifteen of vegan recipe challenge: dip set

Dips: not just for killer triceps. Dips can make a meal. Let me rephrase: dips can BE a meal. And in our house, they have come through on those “I just can’t fathom cooking” nights. Last night was one of those for sure.

When I’m feeling fancy (or have extra green in my bank account), I splurge on the best hummus in the market. Yes, bold statement. But, I’m prepared to back it up with multiple primary sources (aka all the friends who have tasted this sweet nectar of the gods).

Let me introduce you to Roots, an Asheville-based company (eat local), who knows how to elevate hummus to new levels [they refer to themselves as the micro-brew of hummus – how much better could it get?!]

1921075_552270924904507_5034779069687916224_oBehold – the mecca of chickpea bliss

If I had to choose, I would select the Mango Srircha as my favorite with the Thai Coconut Curry as a close second. There are still several from the hummus family I have yet to try (2015 resolution!)

But, if you either don’t live in North Carolina or would rather make something up yourself, I’ve got two go-to dip recipes for those nights where some veggies, pita, crackers – whatever you want – serve as the main utensil for getting the goodness from your plate to your mouth:

First up, from Robin Robertson in Quick-Fix Vegan, welcome Moroccan Pumpkin Hummus:

Moroccan Pumpkin Hummus
Makes about 2 cups
Pumpkin-Hummus1Photo of her masterful creation by THE Robin Robertson!

1 tablespoon olive oil
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 teaspoon sugar (which I often omit)
2 tablespoons tahini
1 cup home-cooked or canned chickpeas
1 cup canned pumpkin puree
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped pistachios, for garnish (optional, but so nice!)

Directions: Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook until fragrant, 1 to 2 minutes. Stir in the tahini and chickpeas, then remove from the heat. Stir in the pumpkin, lemon juice, salt, and pepper. Transfer the mixture to a food processor and process until smooth. Transfer to a shallow serving bowl and sprinkle the pistachios on top. Serve immediately or cover and refrigerate until needed.

Ready for number two? I used the Simple Veganista’s Simple White Bean Hummus recipe as a base and threw in a couple of other ingredients to make an homage to one of my favorite dips growing up: the onion dip (pass me the Ruffles!)

White Bean “Onion” Dip
Makes about 2 cups
Adapted from The Simple Veganista’s Simple White Bean Hummus


  • 1 can cannellini beans (15 oz), drained and rinsed
  • 2 heaping tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • juice of 1 or 2 lemons
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 2 -3 tablespoons of dried chopped onion
  • 2 -3 teaspoons of ground black pepper
  • a couple twists of himalayan salt grinder
  • a couple tablespoons of water as needed to thin

Directions: Put ingredients (except water) in food processor or blender and let ‘er go to town. Add water in if you want to thin the dip. Stop and taste along the way to see if you need more salt, pepper, onion. For best flavor, I would let this sit in the fridge as long as you can because the flavors marry so well overnight. Mmmmmm!

Until then, let me see you dipset:

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