Vegan Dip and Veggie Platter

Ingredients

Basil Hummus
• 1 can (15 oz) organic garbanzo beans/chickpeas
• Juice of 1 lemon
• 1 tsp lemon zest from rind
• 3 tbsp olive oil
• 4 cloves garlic
• 1 tsp sea salt
• 1/2 cup almond butter, peanut butter or tahini (I like almond butter, but some prefer tahini in hummus)
• 1/4 cup chopped fresh basil
Black Bean Dip
• 1 can (15 oz) black beans
• 1/4 cup peanut butter
• juice of 1 lime
• 2 tbsp olive oil
• 4 cloves garlic
• 1 tsp ground cumin
• 1/2 cup fresh, chopped cilantro
• 1/4 tsp red pepper
• 1/2 tsp sea salt
Toasted Pumpkin Seed Dip
• 1 cup of shelled pumpkin seeds, toasted in pan
• 1 tsp cinnamon
• 3 tsp maple syrup
• 1/2 tsp nutmeg
• 1/2 cup coconut milk
• 1/2 tsp sea salt
• 3 tbsp coconut oil
• 1 tbsp dried cranberries
Jalapeno Guacomole
• 2 ripe avocados, peeled
• juice of 1 lime
• 1 tsp sea salt
• 1 tbsp sweet jalapeno peppers (jarred or canned)
• pinch red pepper flakes sprinkled on top
• You can serve with whatever fruits and vegetables that you like. I used:
• Carrots, sliced jicama, sliced red peppers, green onions, sliced apples for Pumpkin Seed Dip.
• Crackers: Three Seed Gluten Free Sweet Potato Crackers, Three Seed Gluten Free Beet Crackers from Trader Joe's.

Instructions

Basil Hummus
1. Drain beans and rinse
2. Blend all ingredients in blender.
Black Bean Dip
3. Drain beans and rinse
4. Add all ingredients to food processor and blend until all ingredients are completely mixed
Pumpkin Seed Dip
5. Toast pumpkin seeds in pan for 3 minutes on medium heat
6. Add pumpkin seeds and all other ingredients to food processor and blend until smooth
Jalapeno Guacamole
7. Add all ingredients to bowl or blender cup and mix until nearly smooth, leaving a few chunks of avocado. This dip can be mixed in a small bowl with a fork, or you can use a small hand blender like a NutriBullet (not a Vitamix since the ingredients will stick to the blades).
8. Serve