• Everyone needs a good go-to dip at all times because they are just so versatile! Not only are they great for guests and hosting, you can also add them to just about any dish. There's no need to buy those expensive store bought dips that are full of salt, oil, and sugar when you can whip these up easily at home and enjoy it guilt-free!

    Well your world
    Well your world

    The three plant-based dips we're putting together here include an amazing Walnut Mushroom Pate, a Roasted Red Pepper Hummus, and a Baba Ganoush! Not to mention they are all salt, oil, and sugar 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 lb. white mushrooms, chopped
    • 1 white onion, chopped
    • 2 tablespoons fresh rosemary, chopped
    • 4-5 garlic cloves
    • ¼ teaspoon black pepper
    • ½ bunch parsley, chopped
    • 1 tablespoon white vinegar
    • ¼ teaspoon black pepper

    Instructions:

    Roast the walnuts in a dry, hot pan. Keep stirring until nice and browned, then set aside.

    Sauté the mushrooms and onions for 3-4 minutes, adding water as needed to keep from sticking. Sprinkle in the rosemary and parsley and continue to saute for a minute. Then, add in the garlic and sauté for another minute or two.

    In a food processor, add the mushroom and onion mixture, roasted walnuts, rice wine vinegar, and black pepper. Process everything into a nice and coarse texture, scraping down the sides and pulsing again. Make sure you don’t process it too much!

    Serve with your favorite crackers, chips, or veggies and enjoy!

    wellyourworld.com

    Roasted Red Pepper Hummus

    The roasted pepper really takes this dip up a couple notches!

    Ingredients:

    • 1 red bell pepper, roasted
    • 1 15 oz. can chickpeas, and rinsed
    • ½ cup aquafaba, saved from the chickpeas
    • 3-5 garlic cloves
    • 2 tablespoons tahini
    • 2 tablespoons lemon juice
    • ½-1 teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 1 handful fresh cilantro
    • ½ teaspoon liquid smoke

    Instructions:

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

    wellyourworld.com

    Baba Ganoush

    I love the creaminess the eggplant brings to this dip.

    Ingredients:

    • 2 eggplants
    • 3 tablespoons lemon juice
    • 3-5 garlic cloves
    • 2 tablespoons tahini
    • ½ teaspoon smoked paprika
    • ½-1 teaspoon ground cumin

    Instructions:

    Preheat the oven to 400°F.

    Slice the eggplant in half and bake for 35-40 minutes until soft and mushy. Set on a cooling rack and allow to cool for a few minutes. Using a spoon, scoop out all of the inside of the eggplant and add to the food processor.

    Then, add the remaining ingredients to the food processor

  • Everyone needs a good go-to dip at all times because they are just so versatile! Not only are they great for guests and hosting, you can also add them to just about any dish. There's no need to buy those expensive store bought dips that are full of salt, oil, and sugar when you can whip these up easily at home and enjoy it guilt-free!

    Well your world
    Well your world

    The three plant-based dips we're putting together here include an amazing Walnut Mushroom Pate, a Roasted Red Pepper Hummus, and a Baba Ganoush! Not to mention they are all salt, oil, and sugar 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 lb. white mushrooms, chopped
    • 1 white onion, chopped
    • 2 tablespoons fresh rosemary, chopped
    • 4-5 garlic cloves
    • ¼ teaspoon black pepper
    • ½ bunch parsley, chopped
    • 1 tablespoon white vinegar
    • ¼ teaspoon black pepper

    Instructions:

    Roast the walnuts in a dry, hot pan. Keep stirring until nice and browned, then set aside.

    Sauté the mushrooms and onions for 3-4 minutes, adding water as needed to keep from sticking. Sprinkle in the rosemary and parsley and continue to saute for a minute. Then, add in the garlic and sauté for another minute or two.

    In a food processor, add the mushroom and onion mixture, roasted walnuts, rice wine vinegar, and black pepper. Process everything into a nice and coarse texture, scraping down the sides and pulsing again. Make sure you don’t process it too much!

    Serve with your favorite crackers, chips, or veggies and enjoy!

    wellyourworld.com

    Roasted Red Pepper Hummus

    The roasted pepper really takes this dip up a couple notches!

    Ingredients:

    • 1 red bell pepper, roasted
    • 1 15 oz. can chickpeas, and rinsed
    • ½ cup aquafaba, saved from the chickpeas
    • 3-5 garlic cloves
    • 2 tablespoons tahini
    • 2 tablespoons lemon juice
    • ½-1 teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 1 handful fresh cilantro
    • ½ teaspoon liquid smoke

    Instructions:

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

    wellyourworld.com

    Baba Ganoush

    I love the creaminess the eggplant brings to this dip.

    Ingredients:

    • 2 eggplants
    • 3 tablespoons lemon juice
    • 3-5 garlic cloves
    • 2 tablespoons tahini
    • ½ teaspoon smoked paprika
    • ½-1 teaspoon ground cumin

    Instructions:

    Preheat the oven to 400°F.

    Slice the eggplant in half and bake for 35-40 minutes until soft and mushy. Set on a cooling rack and allow to cool for a few minutes. Using a spoon, scoop out all of the inside of the eggplant and add to the food processor.

    Then, add the remaining ingredients to the food processor