Greek Fava Dip

 Ingredients:

1-1/4 cup greek fava beans or yellow split peas
1/2 red onion, roughly chopped
2 garlic cloves
bay leaf
1 teaspoon thyme
1/2 teaspoon black pepper
juice of 1/2 lemon
1 tablespoon olive oil
caramelized onions, paprika, and capers (optional)

Boil the beans until mostly cooked, removing the foam that floats on top. Add the onion, garlic, bay leaf, thyme, and black pepper. Continue to boil until the beans are very soft. Remove bay leaf.

Transfer to a food processor with the lemon and olive oil and puree until smooth. Spread onto a shallow plate. Top with more olive oil, the paprika, onion, and capers. 

Serve warm with bread.

Butternut Tahini Spread

Ingredients:

1 medium butternut squash (485 grams), diced
1-1/2 tablespoons oil
1/2 teaspoon cinnamon
1/4 teaspoon salt
35 grams tahini paste
60 grams almond yogurt
1 small garlic clove, crushed
1 teaspoon black and white sesame seeds, toasted
1 teaspoon date syrup
1 tablespoon cilantro, chopped

Toss the squash with oil, cinnamon, and salt. Bake until tender and mash with a potato masher until smooth. Alternately can boil and mash with a fork. Add the tahini, yogurt, and garlic. Season with more salt as needed. Spread onto a plate and drizzle with date syrup and sprinkle with sesame seeds and cilantro.

Serve with pita bread or crackers.

Muhammara

Ingredients:

2 large red bell peppers
1 clove garlic
1/3 cup walnuts, toasted
1/4 cup breadcrumbs or panko
3 tablespoons parsley
2 tablespoons olive oil
1 tablespoon pomegranate molasses
juice of half a lemon
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon red pepper flakes
salt, to taste

Cut the bell peppers in half and brush with some oil. Roast or grill until charred. Cover until cooled and remove skins.

Place the bell peppers in a food processor with all remaining ingredients and puree until uniform.

Spread on a plate and drizzle with more olive oil and some toasted sesame seeds if desired. Serve with pita bread.

Bessara

Ingredients:

2 cups fresh fava beans
1 teaspoon oil
1 small onion, chopped
3 cloves garlic
1/2 cup parsley
1/2 cup cilantro
salt and black pepper, to taste


Cook onion and garlic in the oil until softened.

Combine fava beans, onion, garlic, parsley, cilantro, salt, and pepper in a blender and puree until smooth, adding water as needed.

Garnish with fried onions and caraway seeds as well as a drizzle of olive oil, if desired.

Serve with Egyptian pita bread.

Black Eyed Pea Dip

Ingredients:

1 cup cooked black eyed peas
1/2 cup cooked chickpeas
juice of 1/2 lemon
1/4 cup coconut milk
1 teaspoon coconut oil
berbere spice, to taste
salt, to taste

Combine all ingredients in a food processor until smooth, adding water as needed. Serve with injera, flatbread, or vegetables.

Fava Bean Spread

Ingredients:

2 cups fava beans
1 small clove garlic, minced
juice of 1 lemon
1/3 cup olive oil
1 teaspoon nutritional yeast
1 teaspoon vegan pesto sauce
red pepper
black pepper
salt

Blend all ingredients in a blender until mostly pureed.

Serve with warm toasted bread and drizzle with olive oil.

Bean Dip

Ingredients:

1 can refried pinto beans
1 teaspoon garlic powder
1 teaspoon onion powder
1 tomato, finely diced
1/4 cup tomato puree (or salsa)
4 ounces sharp cheddar, shredded
1 teaspoon cumin
a few dashes of tobasco
water
salt, to taste
soyrizo (optional)

Combine all ingredients in a saucepan and heat until bubbly. Add water to adjust consistency and salt to taste.

Serve with tortilla chips.

Salsa Verde

Ingredients:

12 tomatillos
2 jalapenos, seeded
3 poblano peppers (optional)
1/2 red onion
1 clove garlic
1/3 cup or more cilantro
juice of 1 lime
1/2 teaspoon cumin
salt, to taste

Roast or grill tomatillos, peppers, garlic, and onion until blackened. Peel garlic clove and skin off peppers.

Combine all ingredients in a food processor. Chill before serving.

Shiro Wat

Ingredients:

1 onion, pureed
1/4 cup coconut oil
1/2 cup chickpea flour
1-1/2 tablespoons tomato paste or 1 roma tomato, pureed
2 cloves garlic, minced
1/4 inch ginger, minced
1-1/2 tablespoons berbere spice
1/4 teaspoon agave
salt, to taste

Cook the onion puree in a saucepan until it changes color. Add the oil and cook until oil is hot. Add the garlic, ginger, and berbere. Stir until aromatic.

Add 1/2 cup of water and bring to a simmer. Slowly add the chickpea flour and adjust consistency with water. Stir in tomato and agave. Season with salt.

Serve hot with injera bread or chips.

Ful Medammas

Ingredients:

1 cup (victor) fava beans
1 teaspoon baking soda
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
salt, to taste
2 roma tomatoes, finely diced
parsley, chopped
1/4 cup tahini
juice of 1 lemon
1/2 teaspoon aleppo pepper
2 tablespoons olive oil

Soak fava beans in water and baking soda overnight.

Cook onion and 2 cloves of the garlic in a skillet. Add cumin and coriander and stir until aromatic.

Meanwhile, boil fava beans until very tender. Add salt during last 10 minutes.

Add beans to the onion mixture. Partially mash the mixture and add water as needed to make a thick paste. Stir in juice of half the lemon

Prepare tahini paste by stirring  tahini with lemon juice, remaining clove of garlic, and enough water to make a thin paste.

Assemble the ful by placing the beans in a shallow bowl. Spoon tahini sauce around the ful. Garnish with the tomatoes and parsley. Drizzle with olive oil and sprinkle with the aleppo pepper.

Serve with Egyptian pita, a wedge of lemon, and a sprig of mint.

Seven Layer Dip

Ingredients:

refried beans
guacamole
vegan sour cream
cumin
chipotle powder
lime juice
green onion, chopped
cilantro, chopped
1/2 jalapeno, minced
black olives, chopped
vegan cheddar cheese, shredded

Spread beans on the bottom of a flat surface plate. Spread guacamole over beans, leaving 1/2 inch.

Mix sour cream with lime juice, cumin, and chipotle powder. Spread in similar fashion over guacamole.

Top guacamole with pico.

Toss green onion, jalapeno, and cilantro together. Place in a ring around edge of tomatoes. Do the same with the olives.

Place shredded cheese on the center.

Serve with tortilla chips (drizzled in lime juice and chili powder).

Mango Habanero Salsa

Ingedients:

1 mango, finely diced
1/2 cup red onion, chopped
1 small red bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1 jalapeno, seeded and diced
1/2 large habanero, seeded and finely chopped
juice and zest of 1 lime
salt and pepper

Combine all ingredients and chill for half an hour before serving. Serve with tortilla chips.

Bolani

Ingredients:

3-1/2 cups flour
1 cup water
1 teaspoon salt
1 tablespoon olive oil
2 large potatoes, peeled and cubed
1/2 cup cilantro, chopped
2 leeks, sliced
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon coriander
1/4 teaspoon turmeric
1 teaspoon red pepper
1/4 teaspoon paprika
1/4 cup oil

Prepare dough by combining flour, water, salt, and olive oil. Cover dough and set aside for 1 hour.

Meanwhile, steam potatoes. Add leeks 15 minutes before potatoes are done.

Place potatoes and leeks in a bowl. Add oil, salt, pepper, coriander, turmeric, red pepper, and paprika and mash with a potato masher. Stir in cilantro.

Divide dough into 8 even pieces and roll out as thinly as possible. Spread potato filling over half of each circle and fold dough over. Seal the edges. Place on a floured surface.

Heat griddle and add oil. Shallow fry each of the bolani on either side until golden brown. Serve with yogurt dipping sauce or cilantro chutney.

For dipping sauce, combine 1/2 cup yogurt, 1 tablespoon water, 1/2 small clove of garlic, 1 teaspoon dill, 1/4 teaspoon coriander, and 1/4 teaspoon salt. and 4 mint leaves.

For cilantro chutney, combine 1 cup cilantro, 1 small clove garlic, 1/4 cup walnuts, 2 tablespoons lime juice, salt and pepper, 1 teaspoon cumin, and 2 teaspoons sugar in a food processor. Add water to thin as needed

Baba Ghannouj

Ingredients:

2 medium eggplants
1/4 cup tahini
juice of a large lemon
2 cloves garlic
1/4 teaspoon cumin
salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1/2 teaspoon smoked paprika
1/4 cup pomegranate arils

Slit the eggplants lengthwise and roast on flame until the eggplants collapse. Allow to cool and remove skins. Roast garlic cloves. Mash eggplants and garlic with a fork. Add tahini, lemon, garlic, cumin, salt, and oil. Adjust seasoning.

Garnish with more olive oil, paprika, parsley, and pomegranate. Serve with warm pita bread.

Everything White Bean Dip

Ingredients:

3 cups white beans
1/4 cup olive oil
2 tablespoons tahini
2 teaspoons sesame oil
3 cloves roasted garlic
1/4 teaspoon salt
2 teaspoons lemon juice
2 tablespoons toasted dried minced onion
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 teaspoon coarse salt
1 tablespoon caraway seeds
1 tablespoon nigella seeds
1/4 teaspoon black pepper

In a food processor, puree beans, olive oil, sesame oil, tahini, garlic, salt, and lemon juice. Stir in remaining ingredients. Serve with pita chips or crackers.

Red Lentil Spread

Ingredients:

2 large carrots (about 2 cups), cut into chunks
1/2 onion, cut into large chunks
1 tablespoon olive oil
salt
1-1/2 cups cooked red lentils
juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon aleppo pepper
1/2 teaspoon cumin

Toss carrots and onions separately in olive oil and salt. Bake onions for 45 minutes at 475 until golden. And onion for 30 minutes.

Combine all ingredients in a food processor and pulse until pureed.

Use as a dip or sandwich spread.

Herbed Oil and Vinegar Dip

Ingredients:

1/2 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon basil
2 teaspoons oregano
1/2 teaspoon thyme
1 teaspoon salt
a pinch of black pepper

Mix all ingredients together and store in a sealed bottle. Refrigerate overnight and shake well before serving. Store in refrigerator.

Serve on salad or with italian or french bread.

Greek Seven Layer Dip

Ingredients:

hummus
vegan tzatziki
tabbouleh
Greek Salad
vegan feta cheese
mint, chopped
parsley, chopped
kalamata olives, seeds removed and chopped

pita bread, split and cut into quarters
olive oil

Layer the ingredients as listed above.

Broil the pita bread drizzled with olive oil in the oven until golden brown, about 3 minutes.

*To make greek salad, chop 1/2 red onion, 2 cucumbers and 2 tomatoes and toss with lemon juice, olive oil, and salt.