Lighter Game Day Dips

Sun dried tomato and roasted garlic hummus

Homemade hummus is undeniably richer, creamier, and more flavorful than any store bought version. It wasn’t until this year that I realized how easy it is to make right in your own kitchen. Sun dried tomato and roasted garlic is one of my all time favorite combinations. Top your hummus with toasted pine nuts, basil, and paprika for a game day dip everyone will love.

For an extra treat, set aside the chickpea shells and toast for about five minutes. These are delicious on their own, but are also a perfect topper for any soup or salad.

IMG_3884.JPG
IMG_3874.JPG
IMG_3875.JPG
IMG_3876.JPG
IMG_3877.JPG

Sun dried tomato and roasted garlic hummus

Takes , Serves 10.

Ingredients

  • 1 15 oz Can Chickpeas
  • ½ Cup Tahini (224g)
  • ¾ tsp Baking Soda
  • ¼ Cup Lemon Juice
  • 1 tsp Extra Virgin Olive Oil
  • 3 TBSP Chickpea Water from Can (Aquafaba)
  • ¾ Cup Ice Water
  • 3 Cloves Roasted Garlic
  • 6 Sundried Tomatoes in Oil
  • 3 Dry Sundried Tomatoes
  • ½ tsp Cumin
  • ½ tsp Salt
  • Optional toppings: Toasted Pine Nuts, Paprika, Basil, Extra Virgin Olive Oil

Instructions

  1. Preheat oven to 350˚F.
  2. Drain chickpea juice into a medium bowl. Place chickpeas into a separate bowl.
  3. Remove skins from chickpeas and set aside.
  4. Line baking tray with parchment paper and roast garlic cloves for 10 - 12 minutes until slightly golden brown. Be careful not to burn!
  5. Optional: Pat chickpea skins dry and season with salt and pepper. Line baking tray with parchment paper and bake at 350°F for 5 minutes or until crunchy. Remove crisps from oven and let cool. Enjoy crisps as is or use as an easy topping for soups or salads.
  6. In a food processor, combine all ingredients and pulse until completely smooth. If mixture becomes too thick, add ice water 1 tablespoon at a time until consistency is creamy.
  7. Transfer mixture from food processor into a serving bowl.
  8. Sprinkle hummus with paprika, olive oil, sun dried tomatoes, pine nuts, or any other topping of choice.

buffalo cauliflower dip

This recipe is the perfect option for a lighter, vegan version of the classic game day Buffalo Chicken Dip. It packs the same zesty kick as the original, but gets its creamy texture from white beans and cashews instead of cream cheese or ranch. The roasted cauliflower adds a fresh, alluring crunch that’ll keep your guests coming back for more.

IMG_3878.JPG
IMG_3879.JPG
IMG_3880.JPG

Buffalo Cauliflower Dip

Takes , Serves 10.

Ingredients

  • 4 Cups Cauliflower (428g)
  • 1-2 TBSP Extra Virgin Olive Oil + Salt and Pepper to taste
  • 15 oz Can White Beans
  • 1 Cup Cashews (150g)
  • ½ Almond Milk
  • 1 Cup Buffalo Hot Sauce (225g)
  • 1 Clove Garlic
  • 1 tsp Onion Powder
  • 1 tsp Nurtitional Yeast
  • ½ tsp Salt
  • ¼ tsp Ground Pepper
  • ¼ tsp Paprika
  • 1 tsp Chives
  • ¼ Cup Vegan Cheese (32g)
  • Green Onion for Garnish

Instructions

  1. Preheat oven to 400°F.
  2. Wash and cut cauliflower into small florets.
  3. Line a baking tray with parchment paper and spread chopped cauliflower evenly. Drizzle with olive oil and add salt and pepper to taste.
  4. Bake cauliflower for 30 – 35 minutes or until tender.
  5. In a food processor, combine drained and rinsed white beans and cashews. Pulse until fully combined. Add almond milk and hot sauce. Process until mixture is completely smooth.
  6. Peel one clove garlic and add into bean and cashew blend. Add onion powder, nutritional yeast, salt, pepper, and paprika. Pulse to combine.
  7. Transfer mixture into large bowl. Add washed and chopped chives.
  8. After 30 – 35 minutes remove cauliflower from oven and turn oven down to 350°F. Roughly chop and add to mixture in large bowl.
  9. Pour mixture into an 8-inch square dish and sprinkle with vegan cheese. Place in oven for 10 minutes until cheese is melted.
  10. After 10 minutes, remove from oven and garnish with sliced green onion.