Hummus and salsa are a vegan’s best friend at potlucks and parties. These simple dips can pack a
tasty punch and work well with bread, pita, tortilla chips and vegetables. You can also use hummus and salsa in combination with other entrees. Both recipes can easily be prepared by beginners. The hummus only has two main ingredients, chickpeas or garbanzo beans and olive oil. You can add as many spices or vegetables that you would like, but I’ve provided a basic recipe to start off of.
Since I didn’t know before I thought I would share that Tahini is a powder ground from toasted and hulled sesame seeds and has a nutty, but slightly bitter flavor. Tahini can be a difficult ingredient to find, but for those in the Denton area, Sprouts would be a good place to check.
First either blend the chickpeas or mash them in a bowl. Pour in the extra water saved from the can, too. I suggest using a blender because it takes less time. At this point the olive oil and spices can be added to the mixture and blended or stirred if prepared by hand. Add salt and pepper to the spread. Afterwards, chill the hummus in the fridge until it is cool enough to eat.
1 can garbanzo beans, half the liquid
4 tablespoons tahini
1 clove garlic, chopped
Black pepper and salt to taste
2 tablespoons olive oil
For this salsa recipe you will need to bake or fry the peppers and tomatoes until the skin begins wilting or sliding off the tomato. Bake them at approximately 350 degrees in the oven and then check after five minutes, by using a fork to test the skin. Continue to check at two to three minute intervals until they are done. You will also need to use a blender for this recipe. Pour the baked tomatoes and peppers into the blender, then add the cilantro and blend. Keep adding a teaspoon of water until it reaches a consistency you would like—it can either be a thick or thin sauce. Lastly, add two pinches of onion powder and salt to taste into the mix. Then, squeeze have of a lime and blend the mixture. The salsa can be served right away. More adventurous folks can add the habanero pepper to make it spicier. There is plenty of room for experimentation in these recipes which is why they are a great place to start when you want a vegan dip or sauce for any kind of event. From personal experience, there is never any left-over once people get a taste of the hummus or salsa.
2 medium to large sized tomatoes
3 to 4 jalapeño peppers
1 habanero pepper (optional)
1 cup cilantro