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dips you can make for vegan passover

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Monday, Apr. 21st | 11:38 am

You need a food processor for these. Uh, also, apparently maybe you shouldn't use cumin if you're keeping Ashkenazic kosher. Check with your rabbit!

Black Olive Tapenade Thingy:
Get some black olives, mostly oil-cured, some brine-cured. Add about a third of that amount of garlic cloves, sundried tomatoes, pickled hot peppers, whatever. Process and taste for seasoning. This isn't even a little classical, but it's very easy and super flavorful.

Avocado Hummus:
Two avocados plus whatever flavorings you use for a big can of chickpeas' worth of plain hummus: lemon, tahini, salt, pepper, cumin. Process.

Baba Ghanoush:
Heat your oven to 400F. Take two big eggplants and poke holes all over them. Rub them with olive oil and roast them in the oven until they ooze juices and start to collapse. Then take them out of the oven and kinda dump them into a colander. Tear 'em open, sprinkle salt on the exposed areas, and leave to cool. Gross liquids will drip out. Discard those.

When the eggplants are cool, pick out the pieces of skin, and dump the eggplant flesh into the processor. Add some salt and tahini and black pepper and the juice of a lemon and a clove or two of garlic and process it all up. Then toss in some parsley and process that just until it's chopped. It'll taste gross for about an hour and a half (something about the way that raw garlic and lemon interact), so taste it after that to check for seasoning.

It's nicer but not vegan if you throw in some thick yogurt or sour cream.

This one's a little complicated but it's lovely. Adapted from Ana Sortun, Spice.

Toast 2/3c chopped nuts. Pecans or walnuts are good here; ideally (but expensively) use 1/3c pine nuts and the remainder, whatever. You don't really need them to get very dark, but definitely you want to smell them.

When they've cooled a little bit, dump them in the processor and process until they're just gravelly. Don't take it too far; you want this dip to have a little bit of texture.

Now add two roasted red bell peppers, peeled, 4 whole trimmed scallions cut into chunks, about a clove of garlic roughly chopped, a tablespoon of pomegranate molasses (if you don't have this, use, uh, maybe balsamic vinegar? I dunno really), a teaspoon of cumin, 3/4 teaspoon salt, and some chile powder.

I use 2 tablespoons total chile powder here, a mixture of smoked and sweet paprika and ancho chile. You're aiming for a balance of fruity, smoky, and hot. Ana calls for half Aleppo and half Urfa chiles, so use those if you have access to them.

Process this until you have a slightly nubbly paste that's like, a gorgeous brick red colour. Taste and adjust for balance; you don't have to wait and let it think like you did for the baba ghanoush.

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Comments {2}

amnesiack's user pictures

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from: amnesiack
Date: Monday, Apr. 21st - 05:00 pm

I love olive tapenade so much. I don't know why I never think to make it.

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unrequitedthai's user pictures

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from: unrequitedthai
Date: Tuesday, Apr. 22nd - 07:41 pm

It's almost too obvious, right? Like, wait, I chop some olives? WHAT? I always feel guilty 'cause it's like...not enough work happened here.

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