Tag Archives: easy vegan recipes

Roasted garlic bean dip: take 2

Almost exactly three years ago, I posted a recipe for roasted garlic white bean dip. That dip is not unlike hummus except that hummus calls for chick peas instead of beans. Last week, I was craving that dip again but wanted to change things up. I added tomatoes for tang and sriracha for heat, and thus, this fragrant, irresistible hors d’oeuvre was born. I’m not going to go as far as saying that this recipe will replace guacamole in your party snack repertoire but it will certainly make a valiant try. And I assure you, no one will even miss that green standby if you serve this.

Roasted garlic bean dip

The best part is, served alongside some Finn Crisps, this is a healthy vegan snack, full of fiber, protein and other essential nutrients.

(Yield: 1 bowl will serve about 4 people)

Ingredients:

1 15 oz can kidney beans, drained and rinsed

1 head of garlic, roasted*

3/4 tsp sriracha

2 tbsp extra virgin olive oil, divide

1/2 c finely diced tomatoes

1 tbsp finely chopped shallot (red onion also ok)

Salt + pepper

*How to roast garlic: Heat oven to 400F. Peel the papery outer layer of garlic head, leaving the cloves intact. Cut off 1/3″ off the top of the head and discard, exposing the flesh of the cloves. Drizzle with 1 tbsp of oil, and using your hands, coat the head evenly. Wrap in foil and roast for 35 min. Cool completely before handling.

Procedure: Squeeze garlic cloves out of the head and add to food processor along with 2/3 of beans (reserve 1/3 beans for later). Puree. With the motor running, add sriracha and oil. When fully incorporated, stop motor and remove the blade. Using a spoon, stir in tomatoes, shallot and remaining beans. Add salt and pepper to taste.

Roasted garlic bean dip

What is your standby party snack?

Chick pea stew

Chick peas, aka garbanzo beans, are one of my favorite ingredients to cook with. They are healthy (high in protein and fiber), tasty and, most importantly, versatile - they’re like the chicken of the legume world. I tend to use the canned variety because it’s a lot more convenient and time efficient than boiling the dried kind, but if you have the time and desire to cook your own, more power to you.

This recipe is vegetarian and vegan friendly.

(Yield: 4-6 servings)

Ingredients:

2 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

2 vine tomatoes, chopped

½ tsp sugar

½ tsp cumin

2 15 oz cans chick peas, drained and rinsed

1 c packed baby spinach leaves

Salt + pepper

Procedure: Heat a high-sided skillet over medium heat and add olive oil. Add onion with a pinch of salt and cook until translucent, 3-4 min. Add garlic and cook for 60 secs. Add tomatoes, a pinch of salt and pepper, sugar and cumin. Stir, turn heat down to low, cover and cook for 10 min, stirring occasionally. Then add chick peas and spinach. Stir continuously to warm chick peas throughout and wilt the spinach. After spinach has wilted, about 2 min, turn heat off, taste and re-season if necessary. Serve hot over creamy grits or polenta, or with hunks of fresh bread.

If you are interested in more chick pea recipes, check out my falafel post as well as this chick pea and eggplant sauté.