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Recipes for Vegan Dips (With Black Eyed Peas/Beans - Chick Peas) And Corn Chips How to Make

Updated on April 1, 2013

This is as a request from a comment by Sixtyorso

Hi there Sixtyorso, I recocgnise the need for this to be included as part my the great party dip assortments, and correct my oversite.

OK, so here is my recipe for a chickpea dip, or commonly called within the Mediterranean as Hummus. I must admit that this is not a true Hummus, as I omit the Tahini, or sesame seed paste.

For those of you that are more adventurous, you can add a teaspoonful of ready prepared Tahinii, or add a couple of teaspoonful full of sesame seeds to the blender as you start preparing the chickpea dip, that I leave entirely up to you, the individual, and have not included it in the recipe.

Again this based on the Organic and Naturopathic method of cooking.

Black Eyed Pea Dip

Black Eyed Pea Dip, Or a Pate'
Black Eyed Pea Dip, Or a Pate'

A Spicy Pate or Dip

Spicy Lentil & Black-Eyed Pea Dip or Pate

Ingredients

50g of lentils

50g of black-eyed peas

50g of split peas

2g of Anise seeds

2 cloves of garlic

1 large onion

5ml of chilli powder

5ml of paprika

2 cloves of garlic

10ml of green peppercorns

50ml Olive or

Method

Soak the lentils and split peas overnight. Rinse and soak for another hour and then rinse again.

Pour 2 cups of filtered water into a stainless steel saucepan and bring it to the boil. Add the anise seeds, peas and lentils to the pot.

Once the water begins to boil again, reduce the heat to a to gentle simmer for about 1 ½ hours.

Finely chop the onions and garlic, mix in the chilli powder and the white peppercorns, and add this to the pea and lentil mix.

Remove the lid and let it simmer for another ½ hour or until the peas and lentils are cooked.

Once cooked drain, and then liquidize or blend the pea and lentil combination.

Place in a dish, let it cool down, and then refrigerate.

Corn Chips for Dips
Corn Chips for Dips

A little bit Extra, some Corn Chips for the Dips

 

Nice & Healthy Corn Chips

Ingredients

1½ cups of organic polentia bread mix

Or

Blend together ¾ cup of flour and ¾ cup of yellow maize meal or polenta

2 tsp of non-iodated sea salt

¾ tsp of crushed dried chillies

1 tsp of crushed and dried curry leaves

½ cup of cold filtered water

Method

Preheat the oven to 200 degrees centigrade.

Mix all the dry ingredients in a bowl, slowly add the water and mix well until the flour is moistened and is a firm and stiff dough.

Cover with cling wrap and let stand for 30 minutes.

Roll the dough out, on a well-floured pastry board, into a thin sheetof dough.

Either cut the pastry into circles using a small cookie cutter, or cut them into squares of about an inch, 1½ inch square.

Place the cut dough square or circles on a baking sheet and bake for 3 - 5 minutes on each side, or until light brown.

Remove from the oven and transfer to a plate or bowl

Chickpea Dip

Ingredients

250ml of chickpeas

1 large onion

2 cloves of garlic

Olive or

Juice of a small lemon

5ml of non-iodised sea salt

5ml of paprika

5ml of cumin

Method

Soak the chickpeas overnight in enough filtered water to cover them, allowing extra water for absorption.

Rinse the chickpeas and drain them. Bring a stainless steel pot to boil with 2 cups of water in it, add the chickpeas once the water boils. Cook until tender.

Wash and cube the onion and chop the garlic. Then juice the lemon.

Place them into a food processor or blender. Add the hot chickpeas with some of the boiled water and blend until a smooth paste is formed.

A Dip bowl full of Chicpea Dip
A Dip bowl full of Chicpea Dip

And Also Rye Melba Toast

Without this a dip and part platter would be a bit bland, if you only serve corn chips.

Rye Melba Toast

Ingredients

½ - 1 loaf of rye bread

Mixed herbs

Method

Place the oven on grill

Cut the rye bread into very then slices.

Place the mixed herbs into a mortar and grind it into a very fine dust.

Place the rye bread slice onto a pastry board then sprinkle a little bit of filtered water sprinkled onto both sides of the bread. Then sprinkle the fine herb dust on both sides of the bread.

Using a rolling pin, firmly roll the sliced and herb bread a couple of times in each direction.

Place the bread on the baking sheet and then place this into the middle of the oven. Bake each side for approximately 2 to 5 minutes, or until the toast is medium brown but crispy and crunchy all the way through.

Comments

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    • KatieCohen profile image

      KatieCohen 7 years ago from San Francisco, CA

      No problem, I have also featured this on my bean dip hub :)

    • Just_Rodney profile image
      Author

      Rodney Fagan 7 years ago from Johannesberg South Africa, The Gold Mine City

      @craftybegonia, Thanks for enjoying the hub and pleased that you like the photo.

      @KatieCohen Thanks for the compliment.

      Many thanks for the comments

    • KatieCohen profile image

      KatieCohen 7 years ago from San Francisco, CA

      This all looks really good. Nice job :)

    • craftybegonia profile image

      craftybegonia 7 years ago from Southwestern, United States

      The chickpea dip looks terrific. Very nice hub!

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks for the comment.

      "A tip of the Hat

      A wink and a nod

      Have a Grand Day"

    • sixtyorso profile image

      Clive Fagan 9 years ago from South Africa

      Rodney A tip of the hat to thank you for this recipe.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Hi there G-Ma, thanks for the comment, great that you going to try the Rye

    • G-Ma Johnson profile image

      Merle Ann Johnson 9 years ago from NW in the land of the Free

      Can taste it now..looks delicious and I am gonna try the rye bread for sure..Thanks sweetie...G-Ma :o) hugs

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