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Ok, so try as I may, I cannot stand the traditional hummus made with chickpeas. I dont know why, but I dont like chickpeas in dips. But I am a HUGE fan of dips and spreads, any suggestions?? I also need some suggestions about tahini. Ive tired it before, but couldnt stant it's bitterness. But, Im am going to try it again and again(until Ill hopefully love it! lol) and do you guys have any suggestions??
 

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There are tons of alternatives to chickpea hummus, including using the same basic recipe and subsituting white kidney beans, cannelini beans or even soybeans. For other dip ideas, there is always babaganoush (eggplant dip), roasted garlic dips, spinach and artichoke dip, mouhammara (walnut and pomegranite), black bean dip, refried bean dip, tahini-miso gravy, guacamole, salsa....<br><br>
Oh my... I just went and made myself hungry!<br><br><br><br>
As for Tahini, I only use it as an ingredient in dips, not as a spread on its own- I find it's flavor is too strong.<br><br><br><br>
I would suggest checking out the dip section in the recipies section of VB- and try this one too:<br><br><br><br>
I think I got this from Jeezy Creezy:<br><br>
It's a sesame-white bean dip<br><br><a href="http://fitdv.myrecipefriends.com/recipe/11002.html?PHPSESSID=70a3626e37b7c6a9f634e965a4b94580" target="_blank">http://fitdv.myrecipefriends.com/rec...34e965a4b94580</a>
 

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I like making vegan versions of party dips for teh vegans...<br><br><br><br>
Ranch:<br><br>
1 cup sour supreme<br><br>
1 cup vegenaise (not nayonnaise!)<br><br>
seasonings from a seasoning packet: french, onion, dill, ranch (Uncle Dan's has a vegan blend), etc.<br><br><br><br>
They're a hit. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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As synergy said, don't eat tahini straight. Make it into a dip:<br><br><br><br><span style="font-family:'Times New Roman';"><b>Tahini</b><br><br><b>Ingredients:</b><br><br>
2 cloves of garlic<br><br>
Juice of 2 large lemons<br><br>
6 Tbsp tahini<br><br>
Pinch of ground cumin<br><br>
1 tsp freshly chopped parsley<br><br><b>Instructions:</b><br><br>
Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.<br><br>
Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water.<br><br><br><br><a href="http://www.ochef.com/609.htm" target="_blank">http://www.ochef.com/609.htm</a></span><br><br><br><br><br><br>
I only use "Joyva" tahini anymore - it's so smooth & creamy <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>OregonAmy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I like making vegan versions of party dips for teh vegans...<br><br><br><br>
Ranch:<br><br>
1 cup sour supreme<br><br>
1 cup vegenaise (not nayonnaise!)<br><br>
seasonings from a seasoning packet: french, onion, dill, ranch (Uncle Dan's has a vegan blend), etc.<br><br><br><br>
They're a hit. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
<br><br><br>
Which Ranch packet from Uncle Dan's is vegan? <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Classic Ranch<br><br><br><br>
Salt<br><br>
Dehydrated Garlic & onion<br><br>
Maltodextrin<br><br>
Natural Flavor (vegetable source)<br><br>
Spice<br><br>
Disodium Inosinate<br><br>
Disodium Guanylate<br><br><br><br>
I never said it was natural. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>southern_vegan</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Ok, so try as I may, I cannot stand the traditional hummus made with chickpeas. I dont know why, but I dont like chickpeas in dips. But I am a HUGE fan of dips and spreads, any suggestions?? I also need some suggestions about tahini. Ive tired it before, but couldnt stant it's bitterness. But, Im am going to try it again and again(until Ill hopefully love it! lol) and do you guys have any suggestions??</div>
</div>
<br><br><br>
I wonder if the reason why you don't like traditional hummus is the tahini? I'm not a fan of tahini, either. Although, I don't like it in traditional hummus at all, either. There are a few recipes I've tried that tahini actually worked well.<br><br><br><br>
just not in hummus.<br><br><br><br>
Now, I have a recipe from a moosewood cookbook for hummus that is DIVINE. No tahini. It is the first and only recipe for hummus that I really like. It uses tomatoes, cilantro and lime juice... (as well as the requisite sauteed onions & garlic + cumin, coriander and salt). You make and serve it warm. It's also really good cold... but I like it warmed up (if somehow I manage NOT to eat the whole darn batch when I make it). I've made this recipe w/o the gently cooked tomatoes but it is best with them in there b/c they add a nice sweetness and flavor. Having had this way for so long, I find there is a "something missing" taste w/o them.<br><br><br><br>
As for tahini, in Vegan Vittles [I think that's the right cookbook], there's a recipe for a mushroom stroganoff that uses tahini in it. And blow me over, it works really well in there.<br><br><br><br>
Also, same cookbook has an awesome recipe for a Kraut and Kale sandwich that I make on the Hemp Seed bread (from frozen section) [this bread is must for this sandwich - YUM!]. Tahini is used it straight up. It works out awesome when used with the RIGHT dijon mustard (Annie's brand is best IMHO for this particular recipe).
 
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