Exploits of a Vegan Wannabe

I just got my first real vegan catering gig. The client called and wanted light finger foods for 20 guests  I was able to suggest dishes and create a menu within her price point. It was quite exciting. One of the things I am making is a veg platter with two handcrafted dips. I was going to make a traditional hummus and a roasted red pepper hummus. Instead, I began to ad-lib and Tandoori Dip was born. It is one of the sassiest dips I have ever tasted.

The radiant hue excites the palate before you even taste it. I think this could become a  new favorite appetizer and sandwich spread.

Tandoori Dip

By: S. Duquet

Ingredients

4 C chick peas (I purchased dried, soaked them overnight then cooked them for an hour. I know this takes longer than buying canned but you will be SO glad you did)

1 C Roasted red peppers

Juice of 2 lemons

2 Tbsp olive oil (feel free to omit this if you would like dip to be oil free.)

2 tsp lemon extract (I used this because I ran out of lemons but it really adds a beautiful lemony flavor. If you don’t have this add more lemon)

1 tsp liquid aminos

1 Tbsp nutritional yeast

1 tsp garlic powder

2 large cloves of garlic

Make It Happen

Put everything in a blender or food processor and blend for several minutes until very creamy. Serve with crackers, bread or crudites.

The dip is sweet and fragrant and spicy. It is smooth and nutty. It is magnificent with fresh veggies, pita or hearty crackers. I think you are going to like this one. Do you have a favorite dip recipe? Please share.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, going veg, plant based diet, Tandoori Dip, tandoori hummus, vegan challenge, vegan dip, vegan entertaining, vegan experience, vegan recipe, vegan wannabe, vegetarian dip, vegetarian entertaining, vegetarian recipe, veggie dip recipe