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THESE DIPS WILL BLOW YOUR MIND! | Vegan, Oil Free

I love easy vegan dips because they are fast to make and you can use them in a variety of ways. You can use these vegan dips for entertaining, to line your wrap, as an addition to your salad, or just as a snack. Kids love them too! There's no need to buy the store-bought ones that are full of salt, oil, and garbage when you can whip these up at home and eat them guilt-free.

Well your world
Well your world

The three vegan dips we're putting together here are a Walnut Mushroom Pate, a Roasted Red Pepper Hummus, and a Baba Ganoush - all plant-based and oil-free. The recipes are listed below so you can give them a try!

wellyourworld.com

Walnut Mushroom Pate

This dip is one of my all-time favorites. So rich and delicious.


Ingredients:

  • 1 cup raw walnuts
  • ½ pound white mushrooms or baby bellas, chopped
  • 1 white onion, chopped
  • 4-5 garlic cloves
  • 2 tablespoons fresh rosemary, chopped
  • ¼ teaspoon black pepper
  • ½ bunch parsley, chopped
  • 1 tablespoon white vinegar

Instructions:

Roast the walnuts in the oven for 5-10 minutes at 350 degrees, until they’ve browned a bit. Sauté the mushrooms and onions for 3-4 minutes adding water as needed to keep from sticking. Add the garlic, rosemary, & black pepper, and continue to sauté fo two more minutes. Add the parsley and continue to sauté for another minute. Dump this mixture into the food processor along with the vinegar and pulse a few times. Use a silicone spatula to scoop down the sides and pulse a couple more times, but don’t overdo it. You want to maintain a rough texture. Be careful, this stuff is really good.

wellyourworld.com

Roasted Red Pepper Hummus

I love roasting the red pepper for this recipe. It gives the hummus that extra pizazz.


Ingredients:

  • 1 red bell pepper, roasted
  • 1 can chickpeas
  • 1-5 garlic cloves
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • ½–1 teaspoon cumin
  • ½ t smoked paprika
  • ½ cilantro bunch
  • ½ t liquid smoke

Instructions:

Add all ingredients to a high-speed blender and blend until smooth.

wellyourworld.com

Baba Ganoush

I love eggplants because they get so creamy without being super calorie-dense. The tahini helps too.


Ingredients:

  • 2 eggplants
  • 3 tablespoons lemon juice
  • 1-5 garlic cloves
  • 2 tablespoons tahini
  • ½ bunch parsley, cilantro, or basil
  • ½ teaspoons smoked paprika
  • ½-1 teaspoon cumin

Instructions:

Preheat the oven 400°. Slice the eggplant in half and bake for 35-40 minutes. Add the eggplant and the remainder of the ingredients to a food processor and process until smooth.


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