3 Easy Vegan Dips

3 Easy Vegan Dips Recipe

By Hot For Food

🔪Prep Time: 45 minutes

👩‍🍳Cook Time: 45 minutes

Ingredients

for the beet

1 medium purple beet, skin on

½ tbsp olive oil

1 tsp fresh thyme

pinch sea salt & ground black pepper

for the eggplant

1 large eggplant

pinch sea salt

1 tbsp olive oil

1/2 tsp dried oregano

1/2 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 tahini

4 garlic cloves

1 tbsp garlic powder

2 tbsp olive oil

1/4 C fresh packed parsley

1/4 tsp ground black pepper

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 oil

1/4 tsp sea salt

4 garlic cloves, roughly chopped

1 tsp red chili flakes

1 tsp dried oregano

1/4 tsp ground black pepper

1/2 C vegan mayonnaise

1/4 C nutritional yeast

3/4 tsp turmeric

1 tsp lemon juice

Instructions

1Preheat oven to 425°F.

2Halve the eggplant and places the skin-side down onto a baking sheet.

3Sprinkle 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.

4Brush 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.

5Slice 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.

6Season 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.

7Bake 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.

8Open 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.

9Preheat oven to 425°F.

10Heat 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.

11Put the cast iron pan into the oven and bake for 10 minutes.

12In a food processor add vegan mayo, nutritional yeast, turmeric, lemon juice and the roasted fennel mixture. Blend until smooth.

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