A Dip Trio: Meatless Monday’s Snack Idea

by Gavan on August 23, 2010

As you may know, we love hummus for snacking. We’ve made all different kinds of it over the past year including homemade regular hummus, parsley, dill, roasted sweet pepper, and artichoke, goat’s cheese & basil hummus so you’d think I’d be content with this selection. But we’ve got another bbq holiday coming up (Labour Day) so I figured why not try some more concoctions, after all I am the healthy snackman.

NOTE: You’ll notice I’ve made specific mention of using Eden Organic canned beans in these recipes. Eden Foods is the ONLY brand that lines their beans with bisphenol A Free cans, which means you are not consuming BPA’s (a good thing!). Eden Foods is also involved in the Non-GMO Project, which is yet another excellent reason to buy this brand.


Eggplants are gorgeous right now at my farmers’ market so this is spot on seasonal cooking.

1 cup canned (Eden Organic) garbanzo beans – drained
3 Japanese eggplants or thin Italian eggplants– sliced lengthwise
1 tbsp fresh mint
1 tbsp fresh lemon zest
¼ cup extra virgin olive oil
Good squeeze of lemon juice

Begin by grilling the eggplant. Slice the eggplants into half inch slices lengthwise. Lay all the raw slices on a cooling rack and sprinkle with salt on both sides. This technique is used to extract some moisture from the eggplants and make them less bitter when cooking. Let them sit 15 minutes. Using a kitchen towel, pat them dry.

Preheat grill pan on medium for 1 minute. Once hot, drizzle pan with olive oil and grill eggplants for 4 minutes each side until golden. Let cool then process in food processor until slightly chunky. Remove from food processor until ready to use.

When ready, put beans, mint and lemon zest in a food processor and blitz for 30 seconds. Add grilled eggplant and lemon juice and continue to blend. With machine running add in oil in a steady stream. Once all the olive oil has been added, taste and season with S&P.

Yields 2 cups

1 x 15 oz can (Eden Organic) garbanzo beans – drained
½ cup sundried tomatoes
½ cup marinated baby artichokes
½ cup fresh basil
2 tbsp of the sundried tomato oil
2 tbsp of the artichoke oil
1 tsp salt
¼ tsp white pepper
1-2 tbsp cold water (or more for desired consistency)

Put everything except the water & oil in a food processor and blend. Puree, adding the oil then the water gradually to create a smooth consistency.

TIP: When adding in water, start with one tbsp. Taste and if too thick, add in more. You can always make the consistency smoother but once you’ve made too smooth it’s hard to make thicker.
Taste and add additional seasoning if required.

Yields 1½ cups

1 x 15 oz can (Eden Organic) black beans – drained
½ cup cilantro – roughly chopped
2 tsp fresh lime juice
1 tsp ground cumin
½ a fresh jalapeno – seeded (or more if you like more kick)
¾ tsp salt
½ tsp pepper
½ lime zested
2 tbsp cold water
2 tbsp olive oil

Pop all ingredients in food processor except water & oil. Puree, gradually adding in the oil then the water until smooth. Taste and add additional seasoning if preferred.

Could it get any easier? If you’re feeling more ambitious try making your own pita from scratch!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

Rachel Assuncao December 9, 2010 at 2:08 pm

My mouth is watering just looking at the pics and thinking about the flavor combinations. Great and creative hummus recipes! I’m looking forward to trying them all very soon.

Gavan January 11, 2011 at 1:41 pm

Thanks Rachel. It’s one of my favourite snacks.

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