Easy Plant-Based Dips To Make At Home

These dips are easy to make, rich in fiber and also high in protein.

Black Bean Dip

Ingredients

  • 2 cans of organic black beans
  • Handful of fresh cilantro
  • 1/4 cup cherry tomatoes
  • 1 ts apple cider vinegar
  • 1 ts liquid aminos/tamari sause/sea salt
  • Mint leaves
  • 1 ts of avocado oil
  • Dash of black pepper, cumin and turmeric

Instructions

1). Rinse the beans in water

2) Blend the ingredients and store in your fridge.

3) Dip with baby carrots, chopped zucchini or gluten-free crackers.

Pea Dip

Ingredients

  • 4 cups of frozen sweet peas (leave them in your fridge to melt first)
  • 1/4 cup of hemp seeds
  • 4 tbs of apple cider vinegar
  • 1 tbs mustard
  • 1 tbs tahini
  • 1 ts sea salt
  • 4 tbs nutritional yeast

Blend together and enjoy.

Spicy Carrot Dip

Ingredients

  • 1 p. baby carrots
  • 1 small zucchini
  • 1 ts chilli flakes/cayenne pepper
  • 1/2 walnuts/or cashews (soak them first in water)
  • 1 tbs flax seed
  • 1/2 cup almond milk/water
  • Dash of cumin and ginger

Blend together and enjoy.

Raspberry Tofu Yogurt*

  • This recipe tastes like frozen yogurt (for reals!!) and is completely dairy-free!

Ingredients

  • 1 block of silken tofu
  • 1 p. frozen raspberries
  • 4 medjol dates
  • 1/2 cup unsweetened coconut milk
  • 1 ts. flax seed (as a binder)
  • Vanilla extract
  • 1 tbs collagen powder (Optional!)

Blend together and place in your fridge,

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