Vegan Dip 4 Ways

Nothing makes you feel like an adult the way homemade dip does. We've come up with four, fool-proof recipes that will truly make your guests think you have your shit together when you most definitely do not.

White Bean & Rosemary, Roasted Capsicum & Black Bean, 'Feta' & Chive, Eggplant & Chickpea

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White Bean & Rosemary Dip

Ingredients

• 1 can of white beans (cannellini or butter beans work well)

• 1 clove of garlic

• 3 tbsp olive oil

• 1 tbsp of fresh rosemary (or 1 tsp dry)

• Juice of half a lemon

• Zest of half a lemon

• 1/2 - 1 tsp salt (according to personal preference)

• 1/2 tsp chilli flakes (optional)

• 1/4 cup sun dried tomatoes (optional)

Method

• Drain and rinse the beans

• Blend all ingredients in a food processor until smooth. Add more oil if dry/too thick

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Roasted Capsicum & Black Bean Dip

Ingredients

• 2 large red capsicums

• 1/2 cup black beans

• 2 tbsp olive oil

• 1 clove garlic

• 1/2 - 1 tsp salt (according to personal preference)

• 1 tsp paprika

• 1/2 tsp chilli flakes (according to personal preference)

• Juice 1/2 lemon (or a tbsp apple cider vinegar)

Method

• Preheat the oven to 200°C

• Chop the capsicum into strips and place in the oven for an hour (or until fully cooked and soft)

• Once cool, add the capsicum to a food processor, along with the rest of the ingredients, and blend until smooth

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'Feta' & Chive Dip

Ingredient

• 200g firm tofu

• Juice 1/2 lemon

• 1 clove garlic

• 1 tbsp fresh chives (or 1 tsp dry chives)

• 1/2 tsp dry oregano

• 2 tbsp nutritional yeast

• 1/2 tsp mustard powder

• 2 tbsp olive oil

• 1/2 - 1 tsp salt (according to personal preference)

• Pinch of pepper

Method

• Blend all ingredients in a food processor until smooth. If the mixture is too dry, add another tbsp of oil

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Eggplant & Chickpea Dip

Ingredients

• 1 large eggplant

• 1 tbsp olive oil

• 1/2 tsp liquid smoke

• 1 cup chickpeas

• 1 tsp dry oregano

• 1 tsp dry thyme

• 1 garlic clove

• Juice 1/2 lemon

• 1 tsp sesame seeds (or a tbsp tahini)

• 1/2 - 1 tsp salt (according to personal preference)

• Pinch of pepper

Method

• Preheat the oven to 200°C

• Slice the eggplant, lengthways into 4 slices

• Lay the eggplant out on a lined tray. Drizzle over the oil and liquid smoke. Place in oven for at least 30 minutes, or until completely cooked and gooey

• Carefully remove the skin and add the flesh, along with the rest of the ingredients, to a food processor

• Blend until smooth

Served with our homemade pita chips (to make: drizzle pita bread with olive oil, garlic powder, salt and oregano. Cook in the grill until crispy!)