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Baked Hummus & Spinach Dip

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Baked Hummus and Spinach Dip -- Epicurean Vegan

Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I’m so happy with how it turned out (and so were my guests who gobbled it up).

INGREDIENTS:
Hummus
2 15-oz cans garbanzo beans, drained and rinsed
3-4 cloves of garlic
2/3 C tahini
1/3 C lemon juice
1/2 C water
1/4 C olive oil
1/2 tsp salt
3/4 tsp cumin
1/4 to 1/2 tsp cayenne
1 C parsley
The rest
4 C chopped spinach
1 7-oz can diced green chilies, drained
1/2 C vegan mozzarella shreds
1/2 C vegan cheddar shreds
Pita chips, veggies, crackers

DIRECTIONS:
Preheat oven to 375. Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl. Combine the two cheeses and set aside.

I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups. Add it to the bowl with the hummus along with 1/2 cup of the cheese mixture, and the green chilies.
Baked Hummus and Spinach Dip -- Epicurean Vegan

Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8×8″ baking dish is great.) Top with remaining cheese.
Baked Hummus and Spinach Dip -- Epicurean VeganBake for 25 minutes. Enjoy with pita chips, veggies, and crackers!

Baked Hummus & Spinach Dip
 
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Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I'm so happy with how it turned out (and so were my guests who gobbled it up).
Author:
Ingredients
  • Hummus
  • 2 15-oz cans garbanzo beans, drained and rinsed
  • 3-4 cloves of garlic
  • ⅔ C tahini
  • ⅓ C lemon juice
  • ½ C water
  • ¼ C olive oil
  • ½ tsp salt
  • ¾ tsp cumin
  • ¼ to ½ tsp cayenne
  • 1 C parsley
  • The rest
  • 4 C chopped spinach
  • 1 7-oz can diced green chilies, drained
  • ½ C vegan mozzarella shreds
  • ½ C vegan cheddar shreds
  • Pita chips, veggies, crackers
Directions
  1. Preheat oven to 375.
  2. Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl.
  3. Combine the two cheeses and set aside.
  4. I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups.
  5. Add it to the bowl with the hummus along with ½ cup of the cheese mixture, and the green chilies.
  6. Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8x8" baking dish is great.) Top with remaining cheese.
  7. Bake for 25 minutes. Enjoy with pita chips, veggies, and crackers!

 

 

Hummus & Tomato Tart

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Hummus and Tomato Tart -- Epicurean VeganThis is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they’re vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that’s light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you’d like.

INGREDIENTS:
1 pkg. Pillsbury Crescent Rolls (8 to a package)
1/3 to 1/2 C prepared hummus
2 tomatoes, sliced thin (about 9 slices)
1/3 C chopped fresh basil

DIRECTIONS:
Preheat oven to 375. Grease a 9×13 baking sheet. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.

Hummus & Tomato Tart -- Epicurean VeganBake for 9 minutes, or until golden brown.
Hummus & Tomato Tart -- Epicurean VeganLet it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

Hummus & Tomato Tart
 
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This is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they're vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that's light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you'd like.
Author:
Ingredients
  • 1 pkg. Pillsbury Crescent Rolls (8 to a package)
  • ⅓ to ½ C prepared hummus
  • 2 tomatoes, sliced thin (about 9 slices)
  • ⅓ C chopped fresh basil
Directions
  1. Preheat oven to 375. Grease a 9x13 baking sheet.
  2. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.
  3. Bake for 9 minutes, or until golden brown.
  4. Let it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

 

Wine and Words

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For the second year in a row, I catered Wine & Words, a fundraising event for the Northern Colorado Writers. I love this event and I definitely love showing people that vegan food is delicious! You’ve seen the gluten-free & vegan cupcakes and I’m excited to show you what else I made (and about 95% organic, too!)

Quinoa Salad

I cooked 2 cups of quinoa in 2-1/2 cups of vegetable broth. I let it cool in the fridge for a day, then added 1 chopped up cucumber, two chopped tomatoes, a chopped red onion, 1 cup of chopped parsley, and a cup of toasted pinenuts. In a small bowl, I combined 3 Tbs of ume plum vinegar with 2 Tbs of olive oil, 1 tsp of salt, 1/2 tsp of black pepper, then mixed it into the salad. Easy!

Field Roast-Stuffed Mushrooms 

These were gone in minutes! I cooked up a diced green pepper with a small chopped onion and added four ground up Field Roast sausages, Italian flavor. I could make the stuffing a day ahead, so that helped out. I then used about 60 mushrooms and lightly sauteed them in Earth Balance and garlic. Don’t cook too much, just enough to soften them up. Just before the event, I heated up the stuffing in a pan on the stove and stuffed the mushrooms.

Pesto Potato Bread Sandwiches

I LOVE this bread for these finger sandwiches. The recipe makes two loaves, so I made two different kinds of sandwiches. I did, however, use a seasoned cream cheese (Tofutti mixed with Good Seasoning dressing mix) on both. On one, I had cucumbers, tomatoes and fresh basil. On the other, I used  roasted red peppers and avocados.

Fruit Cones

I figured this was a great way to eat fruit! I dipped the tops of ice cream cones in melted chocolate, then poured sprinkles around the top. Initially, I was going to fill them with fruit to serve, but it made more sense to let guests do it. That way, they can be picky about what fruit they want, and then the fruit wouldn’t make the cones soggy. I also recommend spooning a bit of chocolate into the bottom of the cone for added chocolate goodness!

I also made a huge batch (not enough!) of Avocado Bruschetta and served them with tortilla scoops and gluten-free crackers. The Spinach Dip was also a hit and I served it with cut up peppers, cucumbers, and celery. Olives and a green salad rounded it out and made for a fabulous event!

Chickpea Havarti Spread

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Chickpea Havarti Spread -- Epicurean VeganThis spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Chickpea Havarti Spread -- Epicurean Vegan

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Chickpea Havarti Spread -- Epicurean Vegan

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread
 
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This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.
Author:
Ingredients
  • 1 C water
  • 2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
  • ½ C raw cashews
  • ⅓ C nutritional yeast flakes
  • 2 tsp onion powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp ground dill seed
  • ½ tsp whole celery seed
  • ¼ C lemon juice
Directions
  1. Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
  2. Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
  3. Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Edamame Guacamole

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Edamame Guacamole -- Epicurean VeganI think I may have just replaced my favorite guacamole . . . well, maybe I won’t go that far, but this is pretty darn delish. The addition of edamame is ideal–for taste and for the fact that there are 16 grams of protein per cup of these cute, little soybeans. This is great for dipping or for using as a sandwich condiment . . . or grab a spoon and start eating—I won’t judge! 🙂

INGREDIENTS:
1 C edamame, thawed if frozen
1 avocado, peeled, pitted and chopped
1/3 C white onion, chopped
1/8 C lime juice (you may need a little more for thinning the dip)
1 C packed fresh cilantro leaves
1/2 tsp garlic salt

DIRECTIONS:
Throw it all in the food processor! That’s about it. You can add more lime juice if it’s too thick. Enjoy!

Edamame Guacamole -- Epicurean Vegan

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