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Regular nachos and taco crisps can do wonders when accompanied by tasty dips. But even the dips can get so boring sometimes because of the same, old recipes. Aioli, hummus and guacamole are the most well-known dips found across the world. But it comes with the same taste of chickpea, avocado or creamy eggs. Besides, if there’s egg, it’s definitely not for the vegans. So, what can be done to make your dips more interesting?
Here, the 3 brand new vegan dips come at your rescue. These dips are not only great in taste and texture but also come in vibrant colours. And we all know how important visual satisfaction is when it comes to food. So, we are presenting a new recipe of Aioli, hummus and guacamole to serve beside your plate. Have a look at them and try right away.
Vegan dips recipes
1. Fennel Aioli
The egg is an important ingredient of aioli. But what if a vegan wants to try it? So, here is the ultimate vegan aioli recipe that comes with the goodness of fennel.
Fennel Bulb- 1 (Cored and diced)
Garlic cloves- 3 sliced and 1 whole
Extra virgin Olive oil- ¼ cup
Kosher salt- As per taste
- Heat the olive oil over medium heat in a pan and add all the ingredients except the whole garlic clove.
- Cook for about 15 minutes till the mixture is tender. But keep an eye on the colouring. The mixture shouldn’t turn brown. Keep stirring the mixture occasionally and keep the stove on low flame to prevent any browning.
- Now put it into a food processor and add the whole clove. Blend it until you have an evenly mixed paste. Scrap the paste a few times. If you are fonder of a thinner guac, add olive oil and mix it.
- Just cool the aioli to room temperature and you can store it in the refrigerator up to a week.
2. Beet Hummas
We all love the delicious, traditional hummus recipe with chickpea paste and tahini. But you can just make it more interesting by adding a little natural sweetness coming from beet. Beet not only has excellent health benefits, but it also brings a vibrant colour to the traditional hummus.
Chickpea- 15 ounces or 1 can
Tahini- 2 tablespoons
Beet– ¾ cup (Roasted and diced)
Garlic clove- 1 small
Extra virgin olive oil- 3 tablespoons
Fresh lemon juice- 2 tablespoons
Kosher salt- 1 teaspoon
- Rinse and clean the chickpeas first and peel the garlic clove. Then put the chickpeas in a food processor along with the diced beets, clove and kosher salt. Blend them well.
- Add the rest of the ingredients to the mixture and blend it until you get an evenly smooth, fine paste. Scrap the bowl time to time to get the even texture.
- Store the hummus in the refrigerator for 1 week and surprise your guests with this new vegan dip.
3. Pepita-Lime Guacamole
Who doesn’t like a little texture in their food? Dips are no exceptions in this case. So, this pepita-lime guacamole is not only delicious in taste but also gives you a crunchy experience.
Pepitas or Raw Pumpkin Seeds- ½ cup (Roasted)
Ripe Avocado- 1 (Diced)
Cilantro stem- ¼ cup (Finely Chopped)
Red Chile- 1 (Minced)
Kosher salt- A pinch or as per taste
- Cut the lime in quarters and cut 1 quarter lengthwise in half. Slice them into 1/8 inch thick pieces crosswise.
- Take a big bowl and put the pieces in there. Add the pepitas, avocado, chopped cilantro stems, red chile and a pinch of kosher salt into the bowl.
- Squeeze the juices out of the remaining lime and out it in the mixture.
- Fold the mixture gently until you see the ingredients well mixed with each other.
- Put a little more salt for seasoning.
- You can’t store guacamole for a long time. Try to have it the day you make it. But you can store it for one more day.
If you had worries about vegan options in your plate, these dips have the potential to prove you absolutely wrong. Just put these vegan dips in your regular salad, spread them over nachos or just make them a vegan star beside the non-veg dishes. These dips will always enrich your taste buds.