Do you love chips and dip, but are looking for a healthier, just as tasty, alternative to queso? Sure you can always go for plain hummus, guacamole, or aioli, but these dips are something different and their ingredients really pop. Did we mention that they also happen to be vegan? They work well with salads, chicken, or with chips of course. Here’s how to make them.
Roasted-Beet Hummus
Ingredients:
- 1 15 ounce can of chickpeas
- 3/4 cup diced roasted beets
- 1 small garlic clove
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
Instructions:
- Pulse the rinsed and trained chickpeas, roasted beets, garlic, and salt in a food processor until it’s smooth.
- Add the extra-virgin olive oil, tahini, and fresh lemon and puree until it’s smooth.
Pepita-Lime Guacamole
Ingredients:
- 1 lime
- 1/2 cup pepitas
- 1 ripe avocado
- 1/4 cup finely chopped cilantro stems
- 1 small red chile
- pinch kosher salt
Instructions:
- Cut the lime into quarters and cut one of the quarters into half lengthwise.
- Mix 1/2 cup toasted pepitas, diced avocado, cilantro cells, red chile, and kosher salt in a bowl.
- Squeeze in the juice from the rest of the lime and mix it into the bowl.
Vegan Fennel Aioli
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 fennel bulb
- 1 onion
- 3 sliced garlic cloves
- pinch Kosher salt
- 1 whole garlic clove
Instructions:
- Heat extra-virgin olive oil in a medium saucepan over medium heat.
- Add cored and diced fennel, onion, garlic, and Kosher salt. Stir until tender, but not browned, about 15 minutes.
- Transfer to a food processor and puree.
- Let it cool to room temperate before serving.
