6 Vegan dips & spreads

Gathering people around good food has always be one of the reason I love cooking. It is always nice to be surrounded by people you like while sharing a great meal. Since I've no longer time to cook, this time I chose to prepare some healthy dips where everyone would be able to spread on breads, crackers or vegetables sticks. These dips are really easy to make and are a great alternative to all the chips and salty aperitif you can find on supermarket. All of them are vegan, full of taste and perfect for a healthy gathering with friends.

Avocado hummus 

• 200 grams of chickpeas, precooked and drained 
• 2 avocados (ripe and cut into dices) 
• 100 ml organic olive oil 
• 1 freshly squeezed lemon juice
• 1 1/2 clove garlic 
• 1 1/2 tahini 
• Sea salt & pepper 

1. In a blender, pour chickpeas, avocados, olive oil, lemon juice, tahini, garlic and a pinch of salt and pepper. Blend until combined and smooth, it should take around 3 minutes according to the intensity of your blender.  Stop, taste and adjust according to your desires (more salt, more olive oil...) I like it to blend for another 5 minutes until it becomes light and smooth.  Serve with grains crackers.

Carrot cumin

• 5 carrots, peeled, cooked, drained and cut in chunks
• 1 teaspoon of cinnamon
• 1 tablespoon of cumin
• 1 tablespoon of curry 
• 1 tablespoon of olive oil
• A pinch of salt and pepper

1. Pour all the ingredients in a food processor and mix until smooth (around 4 minutes)
2. Add salt and pepper to taste or for an extra creaminess add 2 teaspoons of coconut cream.

Edamame & Eggplant

• 1 bag frozen shelled edamame, thawed 
• 2 eggplants, peeled and roasted 
• 2 tablespoons of tahini
• 100 ml of organic olive oil 
• 1/2 freshly squeezed lemon juice
• 1/2 clove garlic, chopped
• Salt and pepper

1. Pour all the ingredients in a food processor and blend until smooth (around 6 minutes) add extra olive oil to make it fluffier and pour into a small bowl. 

Figs & Olive tapenade

• 60 grams of figs (remove the inside and pour it into a food processor)
• 120 grams of black olives (pitted and rinsed)
• 1/2 freshly squeezed lemon juice
• 1 clove garlic, chopped
• 1 tablespoon of rosemary
• 1 tablespoon of thyme
• 100 ml of organic olive oil
• Salt & pepper

1. Pour all the ingredients into a food processor and blend until you reach a thick and smooth paste. Spread it evenly on a grilled baguette or crackers and you will directly travel to the south of france! 

Artichoke tapenade 

• 200 grams of artichokes, cooked, drained, rinsed and quartered
• 40 grams green olives, pitted and rinsed
• 2 clove garlic, chopped
• 1/2 freshly squeezed lemon juice
• 80 ml of organic olive oil
• Chili flakes
• Salt & pepper

1. Pour all the ingredients into a food processor and blend until you reach a thick and smooth paste. Add extra olive olive oil if needed to make it more spreadable. 

Red pepper & Harissa 

• 1 can white beans, cooked, drained and rinsed
• 4 red peppers, roasted and chunks
• 3 tablespoons organic olive oil
• 1 tablespoon of freshly squeezed lemon juice
• 1 clove garlic
• 1 teaspoon cumin
• 4 leaves of fresh coriander
• 2 tablespoons harissa paste
• Salt & pepper

1. Combine all ingredients in a food processor. Blend for 5 minute, until smooth and creamy. Adjust the taste with olive oil or harissa paste. Serve with veggies or crackers.