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    Home » Appetizers

    Three Easy Dips – Vegetable Grazing Board

    Published: Jul 16, 2018 · Modified: Mar 15, 2022 by Zimmy · This post may contain Amazon and other affiliate links · 1 Comment

    A very colourful display of veggies and three dips.

    We are keeping it light & fresh inside tonight, with a three easy dips and a vegetable grazing board. I pulled out the Vitamix and made, guacamole, spicy roasted red pepper hummus and beet hummus. #EatTheRainbow
    Recipes below…

    Guacamole

    Ingredients
    • 2 avocados
    • 1 lime, juiced
    • 2 tablespoon chopped sweet onion
    • ½ teaspoon salt
    • 2 tablespoon olive oil
    • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
    • 2 cloves of roasted garlic
    • 2 tablespoon cilantro leaves, chopped (optional)
    Preparation

    Place all ingredients into a mortar and pestle and mix to desired consistency.

    Alternatively use a fork and bowl or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz, then add the avocado & cilantro and process to desired consistency

    Spicy Red Pepper Hummus

    Ingredients
    • 2 large, pickled roasted red peppers (store bought jar)
    • 1 jalapeño (roasted, grilled or charred – skin removed, seeds optional)
    • 2 cups canned chickpeas, liquid reserved
    • ½ cup tahini
    • ¼ cup extra-virgin olive oil (optional)
    • 3 cloves roasted garlic
    • Salt and freshly ground black pepper to taste
    • ½ tablespoon paprika, plus a sprinkling for garnish
    • Juice of 1 lemon, plus more as needed
    Preparation:

    Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.

    Taste and adjust the seasoning (add more lemon juice if desired).

    Drizzle with the olive oil & a sprinkle of paprika.

    Beet Hummus

    Ingredients
    • 3 roasted beets (peeled), plus any juices
    • 2 cups canned chickpeas, liquid reserved
    • ½ cup tahini
    • ¼ cup extra-virgin olive oil (optional)
    • 3 cloves roasted garlic
    • Salt and freshly ground black pepper to taste
    • ½ tablespoon paprika, plus a sprinkling for garnish
    • Juice of 1 lemon, plus more as needed
    Preparation

    Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.

    Taste and adjust the seasoning (add more lemon juice if desired).

    Drizzle with the olive oil & a sprinkle of paprika.

    In addition to these Three Easy Dips – Vegetable Grazing Board recipes, you can find more of my favourite appetizers recipes here. 

    More Appetizers

    • An oval platter of Carne Asada Nachos with Elote Salsa & Oaxaca Fondue served with extra steak.
      Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
    • A copper pot and two bowls of Guinness Mac and Cheese with Irish Whiskey Onions. Served with chips and Guinness.
      Guinness Mac and Cheese – With Irish Whiskey Onions
    • A board with Crispy Smashed Potato Tacos (or Tostadas) Topped with spiced rotisserie chicken, cheese, and fresh toppings like guacamole and Pico de Gallo,
      Crispy Smashed Potato Tacos / Tostadas
    • A baked jalapeno popper dip in a small oval au gratin.
      Baked Jalapeno Popper Dip (Easy Game Day Dip)

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