So what do you do if you are trying to eat lots of vegetables, and you like to eat them raw, but the problem is you are just getting tired of dipping your vegetables in hummus every day? The Daniel Plan book includes a number of good vegetable dips, including Artichoke Hummus, Baba Ganoush Dip, Creamy Carrot Dip, and Garlicky White Bean Dip. I’ve tried all of these before and they are all good, but if you want some other options here are some other recipes for healthy vegetables dips:
- 3 avocados, peeled and pitted
- 1-2 cloves garlic, peeled
- 3 tbsps lime juice
- 1/2 tsp of salt
- 1/2 tsp cayenne
- Other optional add-ins:
- 2 small tomatoes
- 1 small red onion, ends removed
- 1 tbsp fresh cilantro
Combine all ingredients in a food processor and pulse until smooth. Yields 12 servings.
Alternate procedure: place avocado in a bowl and mash with a fork. Finely chop tomatoes, onion, and cilantro and add to avocado. Mince garlic and add to avocado mixture. Add lime juice and salt to avocado mixture.
To store guacamole: chop a few fresh slices of red onion and place ON TOP of guacamole in an airtight container (otherwise it will turn brown). Store in the refrigerator for up to 3 days.
Lemon-Thyme Cauliflower Bean Dip
- 1 head of cauliflower, trimmed and broken into bite-sized pieces
- 2 + 3 tbsp olive oil
- 1 1/2 cups cooked Great Northern beans (or 1 (15.5 oz.) can, rinsed and drained)
- 5 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp fresh thyme
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Preheat oven to 375°F. In a large bowl, toss the cauliflower pieces with 2 tbsp olive oil until evenly coated. Spread the cauliflower out on a baking sheet. Bake for 30 minutes, stirring once halfway. When the cauliflower is done baking, transfer it to a food processor. Add 3 tbsp olive oil, beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined. Remove and serve drizzled with extra olive oil and extra thyme.
Spicy Black Bean Dip
- 2 large cloves garlic, peeled
- 1 jalapeño, seeds and membranes removed, chopped into chunks
- 1/2 cup packed fresh cilantro leaves
- 3 cups cooked black beans (or 2 (15-oz) cans, rinsed and drained)
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1 1/2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1/8 tsp salt
- 2 to 4 tbsp water
Place garlic, jalapeño, and cilantro in the bowl a food processor (or the pictcher of a blender). Process until finely chopped, scraping down sides halfway through. Add black beans, cumin, chili powder, oregano, pepper, lime juice, vinegar, salt, and 2 tablespoons water to food processor. Process until all ingredients are smooth, adding additional water one tablespoon at a time (if necessary) until preferred consistency is reached. Taste and adjust seasonings as desired.