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Baked Hummus & Spinach Dip

December 27, 2015 by Epicurean Vegan

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: Epicurean Vegan
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!
3.5.3208

 

 

Filed Under: Appetizers Tagged With: baked hummus dip, easy, party food, spinach dip, vegan dip

Wine and Words

July 16, 2012 by epicureanvegan

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!

Filed Under: My Vegan Life Tagged With: Field Roast, Fort Collins vegan catering, Fruit cones, gluten-free, Northern Colorado Writers, party food, Pesto Potato Bread, spinach dip, Vegan, vegan appetizers, vegan caterer, vegan catering, vegan party food

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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