You are Such a Dip!

It’s make your own wrap night at TheVeganAsana house.  This means preparation of several forms of dip (or fillings) and then letting everyone go to town.  So, today I made baba ganoush, pico de gallo, and prairie fire bean dip.  I vary all of these depending on my mood, so what follows is how I did them today!  As you can see, I had a taste for cumin.

Baba Ganoush

1 large or 2 small eggplant
3 cloves garlic
2-3 T sesame tahini
1 lemon juiced
1 t cumin
sea salt/pepper

Cut off top of eggplant and slice vertically in half.  Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife.  Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet.  Put sheet in oven at 400*.  Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse).  Remove and allow to cool.  Using a spoon, scoop insides out into your food processor or blender.  It should be pretty easy to remove everything but the skins.  Add the garlic from the roasted bulb and the reminder of the ingredients.  Pulse until everything is chopped and mixed.  You can continue to mix if you like a smoother baba ganoush.  Add sea salt and pepper to taste.

Grape Tomato Pico de Gallo

1.5 pints grape tomatoes, sliced in half
1 onion, diced
1/4 cup pickled jalapenos, diced
1 t cumin
1 small bunch cilantro, minced
2 limes juiced
1/3 t sea salt

Mix and cool before serving.

Prairie Fire Bean Dip

4 cups kidney beans (make your own or canned)
1 onion diced
1/3 cup pickled jalapeno slices
1 bunch cilantro
1 T cumin
1/2 t sea salt
1/3 cup nutritional yeast
1/2 cup soy cheese

Combine all ingredients except soy cheese.  Pour in blender.  Blend until smooth.  Pour into oven safe dish, add cheese and mix.  Bake at 350* for 30 minutes or until heated through.  Image to the right is before cheese and cilantro.

Serve it all with wraps and plenty of other goodies to stuff inside!

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