by Sue Rapley | Jun 9, 2025
Eggplant Dip (Muttabal Baitinjan) Ingredients N The dip: 1 Large eggplant 1/4 cup tahini 1/4 cup fresh lemon juice 1-2 tablespoons water (if tahini is thick) 1/2 tsp sea salt 1-2 cloves garlic, pasted or minced Garnish with chopped parsley, olive oil } 10min prep }...
by Sue Rapley | Jun 9, 2025
Cucumber Melon Salsa Ingredients N For the salsa 2 large cucumbers, finely diced 3 cups finely diced fresh cantaloupe 1 tablespoon extra-virgin olive oil 1/2 jalapeno pepper, seeded and minced 1 lime, juiced and zested 1 small red onion, chopped 1 roma tomato,...
by Sue Rapley | Jun 9, 2025
Cowboy Caviar Ingredients N The dip 2 (14-ounce) cans black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas 1 (14-ounce) can black beans, rinsed and drained, or 1 ½ cups cooked black beans 1 ½ cups fresh corn kernels (about 2 ears of corn), or 1...
by Sue Rapley | Jun 9, 2025
Basic Hummus Ingredients N The hummus 1 (15) ounce can of chickpeas 2 garlic cloves, peeled Juice of 1 lemon 1/4 cup tahini 1/4 cup extra virgin olive oil Pinch of sea salt } 10min prep } 0min cook } 10 min total Directions Simply place all ingredients into a food...
by Sue Rapley | Jun 9, 2025
Vegan Artichoke Dip Ingredients N The dip 1/2 cup cashews, whole, raw 1 tablespoon extra virgin olive oil, divided 1/2 cup water 1 avocado, ripe, peeled, and diced in chunks juice from 1/2 lemon 1/4 onion, finely chopped 2 cloves garlic, minced 1 16 oz bag organic...
