big games dips

DIG IN!

February’s final football game is a fun time to gather with family and friends to enjoy festive foods. Make some healthier but still tasty vegan dips to share with fellow fans. There’s a spread here for everyone!

From More Mediterranean by America’s Test Kitchen ($34.99, America’s Test Kitchen, 2022)

2 (15 oz) cans chickpeas, rinsed 45 min

K teaspoon baking soda prep time 4 garlic cloves, peeled serves 6

L c lemon juice (2 lemons), extra for seasoning plus makes about 3 cups 1 tsp table salt ¼ tsp ground cumin, plus extra for garnish

K c tahini, stirred well 2 Tbsp extra-virgin olive oil, plus extra for drizzling 1 Tbsp minced fresh parsley 1. Combine chickpeas, baking soda, and 6 cups water in a medium saucepan. Bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes. 2. While chickpeas cook, mince garlic. Measure out 1 tablespoon garlic and set aside; discard any remaining garlic. Whisk lemon juice, salt, and reserved garlic together in a small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through a fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. 3. Drain chickpeas in a colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about O cup skins); discard skins. Transfer chickpeas to colander to drain. 4. Set aside 2 tablespoons whole chickpeas for garnish. Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil. Process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have a pourable consistency similar to yogurt. If it’s too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. 5. Transfer to a serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin. Drizzle with extra oil and serve. (Hummus can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.) Kitchen Note: Canned chickpeas are simmered with water and baking soda to allow their grainy skins to be easily removed. This creates a creamier and smoother hummus. The hummus will thicken slightly over time. Add warm water, 1 tablespoon at a time, as needed to restore its creamy consistency. Serve with crudités and pita bread or crackers.

Per serving: 363 Calories, 14 g Protein, 38 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 11 g Fiber, 19 g Total fat (2 g sat), 478 mg Sodium, HHH Phosphorus, HH Vitamin B1 (thiamine), Folate, H Vitamin B6, K, Calcium, Iron, Magnesium, Zinc

50 min

prep time serves 4

From Happy Vegan Comfort Food by Karoline Jönsson ($22.50, Pavilion, 2020)

Salsa

5 tomatoes, roughly chopped 1 yellow bell pepper, halved, deseeded, and chopped

K onion, thinly sliced 1 jalapeño, finely chopped 1 red chili, finely chopped 2 Tbsp canola oil Salt and black pepper

Guacamole

2 very ripe avocados 1 shallot, finely chopped

K red chili, finely chopped 8 cherry tomatoes, diced 1 large handful fresh cilantro, chopped Juice of K lime or lemon Salt and black pepper

1. To make salsa: preheat oven to 400˚.

2. Put all vegetables in a baking dish or roasting pan, drizzle with oil, and season with salt and pepper. Roast for 20–30 minutes. When tomatoes start to release liquid and vegetables have started to color, they are done.

3. Stir vegetables together to crush tomatoes, until you have a texture like a chunky sauce or dip.

4. To make guacamole: halve avocados, remove pits, and scoop flesh into a bowl. Add shallot and chili and mash together using a fork.

5. Fold diced tomatoes and cilantro into avocado dip. Squeeze in lime or lemon juice. Season to taste with salt and pepper.

Kitchen Note: This salsa is cooked in the oven—meaning it will have a lightly roasted flavor and a lovely texture once the vegetables are stirred together. The guacamole isn’t cooked at all, of course, but it’s a perfect partner to salsa. The guacamole is also wonderful on toast.

Per serving for salsa: 110 Calories, 2 g Protein, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 7 g Total fat (1 g sat), 300 mg Sodium, HHHHH Vitamin C, H Vitamin B6, E, K, Folate, Potassium Per serving for guacamole: 180 Calories, 3 g Protein, 13 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 8 g Fiber, 15 g Total fat (2 g sat), 303 mg Sodium, HHH Vitamin K, HH Vitamin B6, C, Folate, H Vitamin B2 (riboflavin), B3 (niacin), E, Phosphorus, Potassium

PIMENTO CHEESE SPREAD

From Southern Vegan by Lauren Hartmann ($21.99, Page Street Publishing, 2020) 1 c raw cashews, soaked* 15 min 1 Tbsp tahini prep time 3 Tbsp fresh lemon juice + soak time for cashews ¼ ¼ c solid coconut oil c water serves 4 1 tsp salt, plus more as needed 1 tsp onion powder 1 tsp garlic powder ¼ c diced pimentos 1 Tbsp sweet relish 3 scallions, finely chipped Pinch of cayenne pepper Crackers or vegetables, as needed

1. Drain soaked cashews and add them to a blender. Add tahini, lemon juice, coconut oil, water, and salt. 2. Blend on high for 3 to 5 minutes, scraping down sides of blender as needed, until cheese mixture is completely smooth. 3. When cheese mixture is totally smooth, transfer it to a medium bowl. Add onion powder, garlic powder, pimentos, sweet relish, scallions, cayenne pepper, and salt to taste. Stir to combine. Taste and adjust seasonings. 4. Chill pimento cheese spread in fridge for at least 1 hour. Cheese will firm up once it’s chilled. If you want a thick and firm cheese, serve it right out of the fridge. If you want a softer cheese, bring it to room temperature before serving. Serve with crackers or vegetables.

Per serving: 352 Calories, 8 g Protein, 16 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 2 g Fiber, 31 g Total fat (15 g sat), 215 mg Sodium, HHH Vitamin K, Phosphorus, HH Magnesium, Zinc, H Vitamin B1 (thiamine), B6, C, Iron

*There are two ways you can soak raw cashews. Choose the method that works best for you. Method 1: Place the amount of raw cashews you need into a bowl. Cover them with cool or tepid water. Let them soak in the water for at least 6 hours. This is something you can prep in the morning or the night before.

Method 2: Place the amount of raw cashews you need in a heatproof bowl. In a small pot, bring enough water to cover the cashews to a boil over high heat. Pour the boiling water over the cashews and let them soak in the hot water for about 30 minutes.

This cashew cheese base is great for all kinds of different flavors. You can use it with any add-ins you want, like garlic and herbs.

15 min

prep time serves 4

WHITE BEAN DIP

From Happy Vegan Comfort Food by Karoline Jönsson ($22.50, Pavilion, 2020)

1 (14 oz) can white beans, drained, or 1L c cooked white beans 3K Tbsp olive oil 1K tsp lemon juice K tsp sesame oil 1 small garlic clove, peeled

Salt and black pepper

Extra Flavorings (optional) Fresh dill Artichokes in oil Sun-dried tomatoes Fresh basil

1. Put beans, olive oil, lemon juice, sesame oil, and garlic in a blender or food processor. Blend until smooth. Season to taste with salt and pepper. (You may also want to add a little more sesame oil to taste.) 2. If you’d like to add dill, artichokes, sun-dried tomatoes, or basil to the dip, add them along with other ingredients before blending—setting aside a little dill or basil to garnish. Kitchen Note: This is a really versatile dish that can be used in many ways. As a spread on crispbread or sourdough bread, as a side dish with roasted vegetables or salad, or dolloped onto wraps, salads, or almost anything you can think of.

Per serving: 336 Calories, 16 g Protein, 41 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 10 g Fiber, 13 g Total fat (2 g sat), 192 mg Sodium, HHHHH Folate, HHHH Iron, HHH Magnesium, HH Vitamin B1 (thiamine), Phosphorus, Potassium, Zinc, H Vitamin B6, E, Calcium