3 Vegan Dip Recipes

Rebecca's Vegan College Dips:

I made 3 vegan dips for the math competitors, and they were a hit!

Salty Avocado

1 Avocado, mashed

1 tbs. Lime Juice

1 tbs salt

1/4 cup Pickle Juice

1 tsp Cumin seeds

1 tsp Garlic Powder

Blend in food processor. 

Serve with toast or crackers

Sweet Mango

1 Mango

1/2 Banana

2 tbs Agave Nectar

1 tsp Lime Juice

1/2 tsp salt

1/2 tsp Nutmeg

1/4 tsp Tumeric

Boil mango whole until mushy over medium-high heat. Cut into pieces, and place with the remaining ingredients in blender. Blend until smooth (careful not to over-blend, or it turns into paste). Chill and serve.

Savory Black Hummus

1 can Black beans

1 tbs Maggi

1/4 cup Vegetable stock

Garlic, Paprika, Salt, and Cayenne Pepper (to taste)

Heat over stove, and mash with a potato masher. A little texture is ok. Serve hot. 

Editor's Note:  I think she should make them again at home so we can take photos, don't you?