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Traffic Light Dips

Stop, Look, Dip! This fantastic party piece was created by MIH founder Sarah in collaboration with our friends Ben & Roxy at We Are So Vegan! Visit their Facebook page to watch the vlog of it being made. 

Ingredients

Pea & Mint Dip

250g frozen peas

Handful baby spinach spinach (optional)

2 tablespoons olive oil (plus extra for garnish)

Juice and zest of a lemon A pinch of sea salt (optional)

2 tablespoons chopped mint leaves, plus extra for garnish

Turmeric Hummus

1 x (425 g) can chickpeas drained 

1 lemon, juiced (3 Tbsp or 45 ml)

2 tablespoons (45 g) tahini

1 cloves garlic crushed

1 teaspoon fresh grated ginger

1/4 teaspoon ground turmeric

1/4 teaspoon sea salt

1-2 tablespoon (15-30 ml) olive oil (or sub water)

Tomato Cream Cheese

12 cherry tomatoes

4 sweet peppers

100g vegan cream cheese ideally coconut base

1 tablespoon tomato paste

½ tablespoon apple cider vinegar

Black pepper or salt to taste

Method

Pea & Mint Dip

1. Put the peas in a large bowl and pour over boiled water, leaving to stand for 5-10 minutes.

2. Drain then transfer to a food processer adding the lemon juice and zest and olive oil, pulse until you get a chunky consistency.

3. Add the mint and a pinch of sea salt if needed and pulse lightly.

4. Serve in a bowl drizzled with a little extra olive oil and garnished with fresh mint leaves.

Tip: If making for kids you can smuggle some spinach and other greens into this dip. 

Turmeric Hummus 

1. Add everything to blender

2. To create a creamier texture, add a bit of oil and/or (if avoiding oil) water.

3. Taste and adjust flavour 

Tomato Cream Cheese

1: Cut pepper into strips and decore. 

2: Roast all of it in the oven with the whole cherry tomatoes. 

3: Blend roasted veggie and rest of ingredients together. 

Photo by We Are So Vegan. To watch a video of this recipe being made visit: https://www.facebook.com/wearesovegan/