Ingredients: 2 cups cooked garbanzo beans (or 1 can) 2 Tbsp tahini 2 Tbsp lemon juice ¾ tsp salt 1 ½ tsp dried basil 1 oz chopped sun dried tomatoes ⅛-¼ cup water Directions: Place all ingredients in a food processor or blender to make a thick paste. This should not be thin or watery.… Continue reading Hummus Spread 1
Ingredients: 1 tsp olive oil 4 cloves garlic 1 pound asparagus (rough ends removed, cut into 2 inch pieces) 1 pound spinach (washed well) ⅓ cup water 1 cup raw cashews or sunflower seeds 3 Tbsps capers, with brine Salt to taste 1 tbsp fresh lemon juice Directions: In a medium saucepan, sauté garlic in… Continue reading Asparagus-Spinach Dip
Ingredients: 1 package morinu tofu 1 tsp salt 1 tsp sugar ½ tsp onion powder ½ tsp chives ½ tsp dill ½ tsp Italian seasoning ⅛ tsp garlic powder 1 Tbs lemon juice 2 Tbs olive oil ⅛ + cup water (optional) 1-2 clove garlic (optional) Directions: Blend all ingredients smooth in a blender. Add… Continue reading No Nut Sour Cream
From: Blaney, D and Diehl, H. “Hummus 1.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 63. Print. Ingredients: 2 cups cooked garbanzo beans 1 tsp tahini (sesame butter) 1 tsp sesame oil 1 ½ Tbs lemon juice ¼ cup parsley, chopped ¼ tsp garlic powder ¼ cup green onions, chopped ½… Continue reading CHIP Hummus Low Oil
From: Blaney, D and Diehl, H. “Hummus 2.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 63. Print. Ingredients: 2 cups cooked or canned garbanzo beans (garbanzo liquid as needed) 3-4 Tbs lemon juice 2 garlic cloves ⅓ cup tahini (sesame butter) 1 tsp onion powder ¼ - ½ tsp salt (to… Continue reading CHIP Hummus No oil
Ingredients: 2 cups of fresh basil packed down (may also substitute parsley or cilantro for part) 2-4 cloves garlic 1 Tbsp pine nuts Pinch of salt ⅓ cup cold pressed olive oil Directions: Process all ingredients together in a food processor. Refrigerate until ready to use.
From: Plant-Powered Families by Dreena Burton Ingredients: ¾ cup raw cashews unsoaked 1-2 medium large cloves sliced or quartered to taste ¾ teaspoon salt ¾ plain almond milk 2 ½ -3 tablespoons freshly squeezed lemon 2 cups of thawed or canned artichoke hearts 2 loosely packed cups fresh spinach leaves Directions: In the blender blend… Continue reading Artichoke Spinach Dip
Ingredients: 1 1/2 cups chopped sweet onion 1 large garlic clove, minced 1 jalapeno, seeded and chopped 1 1/2 cups cooked black beans, rinsed and drained 3/4 cup mild salsa 1 cup frozen corn kernels 2 tsp chili powder (or to taste) 1 tsp ground cumin (or to taste) 1/2 tsp kosher salt (or to… Continue reading Black Bean Chili Dip