7- Layer Dip

Layer this festive dip into a clear serving dish. I used a 9" long glass loaf pan. Starting from the bottom, the layers in my picture are: refried beans, vegan sour cream, guacamole, salsa, diced yellow and orange bell peppers, sliced olives and sliced green onions.

Bean Dip

Use one 16 oz. can of refried beans or 1 3/4 cup of homemade pinto beans. Dry saute' 3/4 cup chopped onions for 5 minutes adding a tablespoon or two of water if necessary. Add one minced clove of garlic and a teaspoon of chili powder and cook one minute. Stir the onion mixture into the beans.

Sour Cream

1 16 oz. package of silken tofu, drained
1 1/2 Tablespoons lemon juice
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 clove garlic, minced (optional)

Blend all sour cream ingredients in a food processor or blender until smooth, adding one or two tablespoons of water if necessary. Flavor improves overnight in the refrigerator.

Guacamole

2 ripe avocados
1 small tomato, seeded and finely chopped (about 1/4 cup)
1/2 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, pressed
1/2 Tablespoon lime or lemon juice
1/4 cup fresh cilantro or parlsey, finely chopped
Salt and pepper to taste

Peel and remove pits of the avocados. Mash with a fork and stir in remaining ingredients.

Salsa: 1 to 2 cups of salsa or picante sauce

Bell Pepper: 1 cup diced

Olives: 1/2 cup sliced

Green Onion: 1/2 cup sliced

Mustard-Hummus

Mustard-hummus makes a tasty dip for veggies, as well as a great sandwich spread or potato topping.

1 (15 oz.) can chickpeas
2 cloves garlic
2 Tablespoons lemon juice
2 Tablespoons prepared yellow mustard
2 Tablespoons (or more) water
2 Tablespoons  tahini (optional)
1/2 teaspoon turmeric
1/2 teaspoon salt-free seasoning
1/2 teaspoon onion powder

Place all ingredients in food processor and blend until smooth. Add more water for a thinner consistency.

potatoes with mustard-hummus

toast with mustard-hummus and tomato

More hummus recipes here.

Hummus - Classic, Yam and Red Pepper

Use hummus as a dip for pita bread, chips and vegetables and also for a sandwich spread instead of mayo on bread, wraps, veggie burgers, etc.  Here are three hummus recipes that have no added oil.  Use a 15-ounce can of chickpeas (garbanzo beans) or 1 3/4 cups of home-cooked beans for each recipe.

Classic Hummus

Classic Hummus

1 can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup water
1 clove of garlic, minced or 1/2 teaspoon garlic powder
Juice of one lemon (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon salt-free seasoning

Place all ingredients in a food processor.  Process until smooth, adding small amount of water if necessary to achieve desired consistency.  Garnish with paprika.

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Variation: Make Peanut Hummus with 2 tablespoons peanut butter instead of the tahini, and increase cumin to one teaspoon.

Yammus

Yammus

1 yam, cooked, peeled and mashed (about 1 1/4 cups)
1 clove garlic, crushed
1 can chickpeas, drained and rinsed
1/4 cup water
1 Tablespoon lemon juice or apple cider vinegar
1 Tablespoon tahini
1 teaspoon cumin
1/4 teaspoon corriander
1/2 teaspoon paprika
1/2 teaspoon salt-free seasoning

Blend all ingredients until smooth.

Roasted Red Pepper Hummus and Baked Tortilla Chips

Roasted Red Pepper Hummus

1 can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup lemon juice (about 1 lemon)
1/4 cup water (approximately)
2 cloves garlic, minced
1/2 cup roasted red peppers, diced
1/2 teaspoon basil or cumin

Put chickpeas, tahini, lemon juice, 2 tablespoons of water and the minced garlic into food processor. Process until smooth adding more water if necessary.  Add roasted peppers and process until peppers are finely chopped. Season to taste with salt and pepper or salt-free seasoning.

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How to roast bell peppers:   Remove stems, seeds and veins, cut each pepper into 3 or 4 flat slabs.  Arrange the slabs of pepper on a cookie sheet skin side up.  Broil about 5 or 10 minutes until skin is blackened. Immediately transfer roasted pepper pieces to a bowl, cover with plastic wrap and set aside to cool.  Peel the charred skin off.

Whole peppers can be roasted using a gas stove by holding the whole pepper with metal tongs over the flame, turning to char all surfaces of the pepper.  When done, place pepper in plastic bag or covered bowl to cool. Peel skin off, cut pepper open, remove stem, seeds and veins.

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Baked tortilla chips:  Using kitchen shears, cut corn or whole wheat tortillas into 6 pie shaped triangles.  No need to grease the cookie sheet.  Arrange as many pieces as will fit in a single layer on cookie sheet.  Bake in 350 F oven about 5 minutes, flip the chips over and bake another 4 or 5 minutes until they are lightly browned and crispy.  Watch them so they don't burn!  Place the baked chips in a serving bowl and enjoy with hummus or fresh salsa.

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To make Veggies in a Blanket: Spread a thin layer of hummus on a tortilla, top with lettuce, chopped tomato and shredded carrots, roll up and secure with toothpicks, slice into rolls.

Veggies in a Blanket

Fresh Salsa

Ingredients

3 Roma tomatoes, chopped

1/3 cup chopped onion

1 4-ounce can chopped green chilies or 2 Tablespoons chopped jalapeno

1/4 cup finely chopped fresh cilantro or parsley

1 Tablespoon fresh lime juice (or lemon juice or red wine vinegar)

1/4 teaspoon salt (optional)

dash or two of Tabasco sauce (optional)

Instructions

Stir all ingredients together and chill in refrigerator.

Makes 2 cups