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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 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 tbsp chopped sweet onion
    • ½ tsp salt
    • 2 tbsp olive oil
    • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
    • 2 cloves of roasted garlic
    • 2 tbsp 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 tbsp 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 tbsp 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

    • A side view of pulled pork sliders with BBQ sauce.
      Sous-Vide Pulled Pork Sliders
    • A side view of five large twice cooked baked potatoes on a sheet pan.
      Twice-Baked Potatoes with Kimchi
    • A Marinated Squid Salad with red peppers and olives served with toast and white wine.
      Marinated Squid Salad
    • A citrus shrimp dish with clementine and lemon slices.
      Clementine Shrimp

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    1. Game Day (Porch Drop-Off) Board - Zimmy's Nook says:
      February 16, 2021 at 3:26 pm

      […] 1/2 cup spicy red pepper hummus […]

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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