Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Put all ingredients into a food processor, and blend until smooth. Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.
Time 5m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That’ll keep the munching going on until dinner!
Time 10m Yield 1-1/2 cups. Number Of Ingredients 8 Steps:
In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.
Yield 8 servings Number Of Ingredients 15 Steps:
Preheat oven to 375°F (190°C). In a food processor, add cashews and beans. Process until smooth. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese. Cover with foil and bake for 30 minutes. Garnish with scallions or parsley, if desired. Serve with pita chips or crackers. Enjoy!
Time 10m Yield 12 , 12 serving(s) Number Of Ingredients 6 Steps:
In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.
Time 1h10m Yield Makes 1-2/3 cups or 13 servings, about 2 Tbsp. each. Number Of Ingredients 5 Steps:
Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well. Transfer to serving bowl; cover. Refrigerate at least 1 hour. Serve with tortilla chips.
