This curried hummus is going to rock your socks! It’s got all of my favorite things going on: spicy ginger and curry flavors with rich, creamy coconut milk to balance it out. It’s perfect for when you’re feeling worn out and snacky – just dump the ingredients into the blender, puree, and eat. I love dipping chips, crackers, and veggies into my Magical Curried Hummus!

Magical Curried Hummus

 

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Prep time

10 mins

Total time

10 mins

 

Magical Curried Hummus is rich, decadent, and so, so flavorful. And it only takes 10 little minutes to make it in your blender!

Author: Becky Striepe

Yield: 8 servings

Ingredients

• 1 15 ounce can chickpeas drained
• ¼ cup roasted red pepper
• ½ cup sliced carrot You don't have to mince, but your blender will have an easier time if you at least precut them a little bit.
• 2 cloves garlic
• ½ cup coconut milk
• 1 teaspoon red curry powder
• ½ teaspoon turmeric
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• 1 teaspoon toasted sesame oil optional, for drizzling

Instructions

1. In your blender or food processor, combine everything but the sesame oil. Puree until smooth.
2. Transfer to your serving bowl, drizzle with sesame oil, and devour!

3.5.3226

A version of this post originally appeared on Glue & Glitter. Reprinted here with permission.

The post Magical Curried Hummus appeared first on Chic Vegan.

7 Layer Dip

Ingredients:

• 3 avocados
• 2 roma tomatoes
• 1/2 cup raw cashews
• 1/2 cup nutritional yeast
• 1 cup vegetable broth
• 1/4 cup water
• 1 can pinto beans
• 1 can chickpeas
• 2 tbsp chili powder
• 1-2 tsp garlic powder
• 1 tsp tapioca starch
• 1 tsp paprika
• 1 tsp cumin
• 2 tsp coconut oil
• 1-2 tsp sea salt

Directions:

1. Drain and rinse chickpeas and pinto beans. Add pinto beans and 1/4 cup vegetable broth to a blender. Blend until smooth. Heat over medium heat. Add in a pinch of salt and 1/2 tbsp chili powder. Heat thoroughly and place in a casserole dish. Spread it evenly in the bottom of your dish.
2. Add chickpeas to your blender, pulse until chopped but not blended smooth. Heat coconut oil in a pan and add chickpea to the pan. Add in the rest of the chili powder, the paprika, the cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 cup vegetable broth and combine thoroughly. Spread on top of the bean mixture.
3. Place 1 tsp coconut oil in a pan to melt, add in 3/4 cup vegetable broth, nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Whisk until smooth., then add in tapioca starch and whisk again. Pour over the chickpeas.
4. Chop your tomatoes and place them over the cheezy layer.
5. Add 3 avocados, juice of 2 limes, and 1 tsp garlic powder to a blender and blend until smooth. Spread on top of tomatoes.
6. Chop olives and spread over avocado mixture.
7. In a blender, add raw cashews (soaked in water for at least 20 minutes), pinch of sea salt, 1 tsp garlic powder, and 1/4 cup water. Blend until smooth and drizzle or spread over olives.
8. Optional *Top with chopped green onions.
9. Scoop, eat, and enjoy!

The post Recipe: Vegan 7 Layer Dip appeared first on Chic Vegan.