Spreads and dips are versatile: they work great in sandwiches and pitas, can be dipped with almost any vegetable, cracker or bread, keep fairly well in the fridge and are easy to prepare. Our two favorites are classic Old World staples, Baba Ganoush and Hummus.
They are comprised of plant-based foods (provided you don’t add silly things like mayonnaise), are whole foods, and are easy to adapt and change to your whim/situation.
The core of these two recipes is tahini, which is sesame seed paste. If your tahini isn’t up to snuff, your dip won’t be up to snuff either. We have managed to source our tahini from Community Foods, where they make their own fresh tahini, and you can get organic or non-organic to your taste.
Baba and hummus are really variations on a theme, and can easily be changed to include a red pepper, lemon, parsley and/or nuts. Both of these recipes were adapted from Vegan Planet.
WFPDB rating: how closely this recipe falls into the Whole Foods, Plant-Based Diet mantra. Subjective rating by me.
1 large or 2 medium eggplants
2-3 large garlic cloves, slivered
1/3 cup tahini
juice (and pulp) of 1 lemon (~3 tbsp)
1 tbsp extra virgin olive oil
salt to taste (~1 tsp)
Directions: 1) Preheat oven to 375F.
2) Using a knife, make cuts in the eggplant and press the garlic slivers into the eggplant (see picture)
3) Bake eggplant in over for ~40 minutes. Remove from oven and cool to room temperature.
4) Remove skin from eggplant (it peels off), and place meat in blender with remainder of ingredients. Blend until smooth.
5) Serve fresh or chill to preserve
WFPBD rating: 9.5/10 (small amount of oil)
1.5 cups reconstituted or 1 can chick peas (leave the liquid in! Don’t drain.)
1/4 cup tahini
3 tbsp fresh lemon juice
2 garlic cloves, jammed through garlic press
1 tbsp parsley leaves
1/2 tsp salt
Directions: put ingredients into a blender and hit “on”. Serve fresh or refrigerate to preserve. Add other ingredients before blending to make various flavours (i.e. 1 red pepper, or 2 tbsp harissa)
WFPBD rating: 10/10