Vegan, Vegan Snacks

Two dips: Spinach + Chickpea Hummus and Olive and Creamy Silken Tofu.



Very simple.

Quick to do.

Great combinations.

Need I say more ?


silken tofu and black olive dip + crudités



spinach hummus and olive + silken tofu

for 2   


  • Take a variety of vegetables such as carrot, cucumber, celery, radish, baby corn etc. etc.
  • Wash…peel if necessary and cut/slice into dipping sticks .
  • Tip: once cut, keep cold water until 20 mins. before serving as they will be nice and crunchy.
  • Open a packet of breadsticks.
Celery carrot radish crudités


Spinach and Chickpea Hummus

Spinach and Chickpea Hummus


  • 225gms. cooked chickpeas
  • 70gms. baby leaf spinach
  • 3 large garlic cloves
  • 3 tbs.tahini (sesame spread)
  • 1 tbs.olive oil
  • 1/2 tsp.salt
  • 1/2 tsp/ ground black pepper
  • juice of 1 small lemon
  • 5gms. fresh coriander ( optional)


  • If using tinned chickpeas, drain and rinse.
  • Wash and roughly chop baby spinach.
  • Peel and roughly chop garlic.
  • Roughly chop coriander if using.
  • Place all ingredients in a food processor and blitz until fairly smooth.
  • Taste.  Adjust seasonings and flavourings as preferred.
  • Transfer to a bowl and chill until ready to serve.
  • Garnish with fresh coriander or basil….


Silken Tofu and Black Olive Creamy Dip

Silken Tofu and Olive Dip


  • 200gms. silken tofu
  • 80gms. black pitted olives
  • 1/2 tsp. salt
  • 1 tbs.lemon juice
  • big pinch of chilli powder
  • fresh basil leaf garnish


  • Rinse black olives.
  • In a food processor, blitz pitted black olives on pulse until you have very small pieces…(but not smooth.)
  • Transfer to a bowl.
  • Place Silken Tofu in blender, with salt, lemon juice + chilli powder.
  • Blitz until smooth.
  • Taste and adjust flavours as desired.
  • Stir tofu cream and blitzed olives together in a bowl, creating swirls.
  • Cover and refrigerate until ready to serve.

Garnish with chilli powder and torn basil leaves.












1 thought on “Two dips: Spinach + Chickpea Hummus and Olive and Creamy Silken Tofu.”

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