My last post was a quickie dip recipe and this entire post will be devoted to dips. I love veggies and dip. I’m pretty sure that I could eat veggies and dip every warm day of the year without tiring. I’ve rounded up four of my dip posts in one place to get you started.
Avacado Tofu Ranch Dip
Silky Smooth Soy Bean Dip
Edmamae and Tofu Dip
Tex Mex Hummus
I saw a tweet by @LouiseRoss about a black bean dip she made (similar to a hummus recipe) and it got me thinking. I had a package of cooked soy beans in the fridge and decided to invent my own dip. I made it in the blender and just dumped ingredients in without measuring. The amounts below are approximations and should be adjusted to suit your taste. I have an aversion to raw onions and didn’t add any. I imaging if you are a onion non-hater a couple tablespoons of raw onion would taste good in it. Soy beans are silky smooth and not so beany when blended so this dip feels great in your mouth (I am very sensitive to textures).
Silky Smooth Soy Bean Dip/Spread
1cup cooked soy beans
1 clump mitsuba aka honeywort or wild chervil (not the whole bag but one section)
1 small garlic clove
2tbsp olive oil (I was out and used regular salad oil)
1/2-1tsp cumin powder
1/4tsp cayenne pepper
1/4 tsp chili pepper
1/4tsp fresh ground pepper
Put all the ingredients in a blender or food processor and blend until smooth. I had to add a bit of water because my blender doesn’t deal with thick pastes so well.
Serve as a dip for flat bread or as a spread in a sandwich. I will be spreading it on flat bread and topping it with fresh locally grown tomatoes.