Artichoke Hummus Dip (Dairy Free & Vegan)

artichoke hummus dip vegan dairy free gluten free snack garlic nutritional yeast

When comes to savory foods, there are not many things I love to eat more than homemade chips, hummus and artichoke hearts. So I was super pumped when my recipe for a new hummus recipe that included artichoke hearts turned out what I had hoped for…addicting 🙂 Truth be told, I am slightly addicted to hummus and am always excited when I can enjoy a new twist on the original version. Bon Appetit!

This recipe is linked to Cast Party WednesdayHealthy Vegan FridaySimple Meals FridayWeekend Whatever Link UpSunday SchoolLunchbox Love, Fresh Bites FridayWhole Food FridaysWellness WeekendPennywise PlatterFull Plate ThursdayFrugal Days, Sustainable WaysTasty TraditionsThank Your Body ThursdayNourishing Pin It PartySeasonal Celebration WednesdayReal Food Wednesday, Healthy 2 Day WednesdaysWheat Free Wednesday, Gluten-Free WednesdaysTuesday GreensTasteful TuesdayWaste Not Want WednesdayAllergy-Free WednesdaysSlightly Indulgent Tuesday and Fat Tuesday.

Artichoke Hummus Dip (Dairy Free & Vegan)
Recipe type: Snack, Dip
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup cooked garbanzo beans
  • 14 oz. artichoke hearts packed in water
  • 1 large garlic, minced and peeled
  • ½ tsp. Herbs de Provence
  • ½ tsp. sea salt or Herbamare
  • ¼ tsp. red crushed pepper flakes
  • dash of black pepper
  • Optional: Add in 1 tsp nutritional yeast for a protein and B Vitamin boost and/or more garlic if you are a garlic lover like me!
Instructions
  1. Drain the artichoke hearts from the jar or can and add them to a saucepan alongside the garbanzo beans. Cook over medium heat until hot. Let cool for 5 minutes.
  2. Add all ingredients to a food processor and process for 3 minutes. You may need to stop the machine and scrape the sides of the bowl several times. Scoop the dip into a large bowl and enjoy. We like to eat it with sweet potato chips.

 

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Black Bean Dip (Dairy Free & Vegan)

Black Bean Dip (Dairy Free & Vegan)

If you have been following me for awhile, you may know I have a slight addiction to hummus. OK, a big one. I LOVE the stuff! I have passed on my addiction to my family. In fact, just today, I posted on Facebook about my 2 year old who took all of the hummus dip and carrots out of the refrigerator to chow down on them when no one was looking. No complaints here!

But as much as I love hummus, today, I was in the mood for something a little different. A snack that was still tasty (thus, allowing my kids to eat their veggies without complaining), but a new type of dip. I eyed my just cooked black beans and food processor and a new dip was created. And the dip is already long gone. A new batch will be in the works tomorrow.

Black Bean Dip (Dairy Free & Vegan)

Black Bean Dip (Dairy Free & Vegan)
Recipe type: Dip, Appetizer
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups cooked black beans
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. olive oil
  • 1 tsp. nutritional yeast
  • 1 tsp. Italian Seasoning
  • ¾ tsp. Herbamare (or sea salt)
  • dash of black pepper
Instructions
  1. Cook black beans ahead of time. I soak a large batch of black beans overnight, drain them and then cook them in my slow cooker. Super easy and very inexpensive!
  2. Place cooked beans and olive oil in food processor and turn on for 2 minutes. Scrape down the side of the bowl and add in remaining ingredients. Process for another 2 minutes, scraping down the bowl as needed.
Notes
Voila! You've got yourself a delicious dip rich in antioxidants, B Vitamins, fiber and protein. What's not to love?!

 

This was shared on Allergy Free Wednesdays,  Slightly Indulgent TuesdayWhole Food FridaysPennywise Platter ThursdayKeep It Real Thursdays and Full Plate Thursday.

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Awesome Almond Curry Dip



I am in love…with my new food processor! My husband surprised me this past weekend with this amazing kitchen tool. He found it locally for a great price. 6 days later and I haven’t stopped using it!


I have been wanting a food processor for quite some time to chop up nuts and produce in a few seconds-instead of 5-10 minutes by hand. My kids are always on the go, so anything that saves me time is OK by me! I haven’t had a food processor since college and let’s just say that was quite some time ago 🙂 I have been whipping up many tasty, easy recipes over the past few days that I can’t wait to share with you in the coming weeks.





This dip is addicting. I like to scoop it on sliced veggies as well as gluten-free crackers. Carrots are bursting with Vitamin A which is critical for healthy eyes and skin as well as fiber and Vitamin C. Almonds are rich in Vitamin E and magnesium. They are also abundant in antioxidants and help regulate blood sugar. Raw honey contains enzymes, minerals and vitamins. 


Ingredients:
1 cup soaked almonds
1 cup carrots, chopped
2 Tbsp. water
2 tsp. raw honey
1 tsp. curry powder
1 1/2 tsp. tamari (gluten-free soy sauce)
1 tsp. lemon juice
1/2 tsp. Herbamare


Soak almonds in 4 cups water overnight (or at least 6 hours). Discard water and rinse almonds. Use the S Blade of your food processor. Place almonds in food processor and pulse nuts for several minutes. Add in carrots and pulse for another minute. Place the remaining ingredients into the food processor bowl and process for 2 minutes.


Scoop out dip from the mixing bowl and place into a serving dish.

Serves 4.
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