Archive for the ‘Snacks/Appetizers’

Buffalo Chickpea Dip

January 10, 2016 By: Megabeth Category: Recipe, Snacks/Appetizers

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We are getting into the doldrums of winter around here, so it’s time to spice things up a little bit. Easy to do by putting an interesting twist on regular old hummus…just add a little hot wing sauce! No one will be the wiser that this recipe is vegan. If you don’t tell, I won’t!

Buffalo Chickpea Dip
 
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Total time
 
Buffalo wings and hummus meet to make regular dip a unique dip!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Ingredients
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2T tahini
  • 2T vegan mayo
  • 2T hot wing/buffalo wing sauce
  • 1T lemon juice
  • 1T chopped parsley
  • ½t onion powder
  • ½t garlic powder
Instructions
  1. Place all ingredients in food processor.

  2. Blend until smooth.

  3. Add more vegan mayo if mixture is dry.
  4. Remove from food processor and place in bowl.
  5. Chill for an hour in the fridge...or if you can't wait, eat it immediately!

 

Mexican Black Eyed Pea Hot Dip

January 01, 2016 By: Megabeth Category: Snacks/Appetizers

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Happy New Year, dear Veggin’ readers…I’m back after a bit of a hiatus!

Let’s start this year our right with some good luck with this Hot Black-Eyed Pea dip. Quick to make when in a hurry. And, a great good-luck pot-luck dish!

This recipe came about after just throwing a bunch of ingredients into the food processor. The spiciness is dependent on how many jalepenos you throw in and what kind of salsa you use. The leftovers will be used as a base layer in some upcoming tacos or burritos, I’m sure!

Mexican Black Eyed Pea Hot Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 2 15-oz cans black eyed peas, drained
  • ¼ cup no fat Greek yogurt
  • ¼ cup sharp cheddar cheese, cut in chunks
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup salsa
  • 1 T lemon juice
  • ¼ large onion, chopped
  • 6 - 7 jalapenos, sliced (optional)
  • salt and pepper, to taste
Instructions
  1. Put in blender or food processor, one can black eyed peas, Greek yogurt, chunked cheddar cheese, salsa, onions, jalapenos.
  2. Blend until nearly smooth.
  3. Add lemon juice, salt and pepper to taste.
  4. Pour from blender into a small baking dish. Stir in second can of beans. Top with shredded cheese.
  5. Place in preheated 350 degree oven for 20 - 25 minutes until cheese is melted and it's heated through.
  6. Serve hot with tortilla chips.

 

Smoky and Spicy Black Bean and Chickpea Dip

August 14, 2013 By: Megabeth Category: Snacks/Appetizers

blackbeanandchickpeadip1

Faced with feeding a hungry group of people some snacks, I decided that rather than heading out and buying store-bought hummus, I just threw together stuff I had in the pantry. As a result, I ended up with a smoky-spicy hummus-like dip. Perfect for vegetables, pita and crackers.

I left out the oil but if yours is coming out dry, you can add about a tablespoon into the mixture and you should be good to go.

Recipe: Black Bean and Chickpea Dip

Summary: A “better than store bought” version of hummus.

Ingredients

  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can chickpeas, drained
  • 2 tablespoons tahini
  • 2 tablespoons liquid aminos (or tahini or soy sauce)
  • dash cayenne, to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper

Instructions

  • Place all ingredients in blender and process until smooth.
  • Refrigerate before serving.

Cooking time: 5 minute(s)

blackbeanandchickpeadip2

 

Smoky Black-eyed Pea Hummus

December 31, 2012 By: Megabeth Category: Snacks/Appetizers

Ring in the new year with some “good luck” black-eyed peas just served up a little differently.

This hummus gives regular black-eyed peas a twist by turning them into a smoky hummus. I threw in some Greek yogurt to add a little more creaminess and added a twist of flavor by using cashew butter. Tahini or a little creamy peanut butter could also work. But, the cashew butter gave it a more robust flavor that I was looking for.

This hummus is incredibly easy to make; just throw it in a blender and you’re good to go.

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