Vegan Dip Trio
We often have 10+ people in the house (there are always friends & extra extended family members hanging around, because we’re just so cool and they love being around us 😉 ), which means we always have to be ready to make extra food. We love putting together colorful fruit & veggie platters, but these dips are perfect for when you need something a bit more substantial, and don’t feel like plain old hummus.
Three dips are better than one, so we’ve included recipes for a White Bean Harissa Dip, Persimmon Pomegranate Salsa, and Tarragon Chive Dip.
The White Bean Harissa Dip is our favorite. For those of you that aren’t familiar with harissa, it’s hot chili pepper paste common in Middle Eastern & North African cuisine.
This dip is creamy, flavorful and has just the right amount of spice! It also makes an excellent sandwich spread.
The Persimmon Pomegranate Salsa is a refreshing alternative to regular salsa that utilizes seasonal produce. In the summer, we like to add mango and strawberry!
We used a cashew base for the Tarragon Chive Dip, which makes it extra creamy and rich. Nutritional yeast adds a bit of cheesy flavor and depth, and fresh tarragon, chives and parsley make it a refreshing (and addicting) snack.
- 2 1/2 cups cannellini beans drained, reserve liquid
- 7 tbsp lemon juice
- 1/2 cup tahini
- 7 tbsp olive oil
- 1 3/4 tsp harissa
- 3/4 tsp garlic powder
- 1 tsp salt, plus more to taste
- 1 large beet, peeled and cut into 1” chunks
- 4-5 carrots, cut into chunks
- Cracked black pepper to taste
- 1 inch chunk of turmeric, peeled
- 1 green heirloom tomato, diced
- 1 persimmon, diced
- 1/2 cup pomegranate seeds
- 1 1/2 tbsp dried goji berries (optional)
- 1 1/2 tbsp finely chopped fresh cilantro
- 2 tsp of jalapeño, deseeded and diced
- 1/2 lime, juiced
- salt and pepper to taste
- 2 tsp olive oil
- 1 1/2 cup raw cashews, soaked for 2 hours in water and then drained
- 3/4 cup water
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 + 1/8 tsp pepper
- 2 tbsp lemon juice
- 1/3 cup fresh parsley
- 1 tsp nutritional yeast
- 4 tsp fresh tarragon
- 1 tbsp fresh chives
- Coat beets, carrots and turmeric with a little olive oil, salt and pepper, and roast at 375 degrees F until soft when pierced with fork.
- Place all ingredients into a food processor and blend until smooth.
- Add a bit of reserved liquid from canned beans if needed.
- Add more salt and pepper if needed.
- Add all ingredients to a bowl, mix well, and let sit for 1 hour to absorb flavors before serving.
- Place all ingredients in a blender and mix until smooth and creamy.
- Add more water if necessary.