4 simple dips

I have neglected the blog a bit lately because I've been busy with many other things, but haven't forgotten all the recipes that I promised you. Here is a short one for start! You often ask me for vegan dip and spread recipes, so here are a few ideas for simple and tasty vegan spreads that you can use on bread, in burgers, with vegetables, as dips, in salads or in any other way that you prefer.

/cheesy cashew and sunflower spread/
1/2 cup cashews
1/2 cup sunflower seeds
juice of one lemon
1 pinch ground white pepper
2 pinches himalayan salt
1/2 clove garlic
1 tsp dry nutritional yeast
2/3 cup water

/hummus/
1 cup cooked chickpeas
1 pinch black pepper
1 pinch ground red pepper
1 clove garlic
juice of 1 lemon
1 tbsp olive oil
1 pinch ground cumin
3 tbsp tahini
2 pinches Himalayan salt
1/3 cup water

/sesame and auburgine dip/
3/4 cup sesame
1 large auburgine, oven-baked, without skin
juice of 1 lime
1 pinch white pepper
3 tbsp tamari
1/3 cup water

/baked pepper spread/
4 oven-baked red sweet peppers, without skin
1/2 cup roasted almonds
2 tbsp homemade apple cider vinegar
2 pinches Himalayan salt
1 tbsp olive oil

For each dip, just process all the ingredients in a food processor or a blender until smooth. If you want a thinner consistency (for example to use it as a salad dressing), just add some more water. Adjust the salt and spices amount up to your taste.