DIP PITA DO - WITH - CHIPS - AND VEGGIES, TOO!
By Larry Litt
Recently I attended a series of poetry-writing workshops. Toward the end of the sessions our instructor said, "To celebrate everyone's transformation from mere versifier to poet, I'm going to have a potluck party for our class at my home. I'd like everyone to bring a dish. Something you think we all will like. The only thing you can't bring is 'hummus.'"
Everyone in the workshop was instantly shocked. Did I really hear his statement? The poets looked at each other in wonder. Could this be food bias?
"Just out of curiosity," a brave soul asked him, "why can't we bring 'hummus?'"
"In the past," our instructor answered, "when I've had potluck parties, and didn't make the 'hummus' announcement, half the people brought 'hummus.' We all know it's easy and loved by just about everybody. However, I want you to be poetically creative in every way. Dip into your palate's pleasure dome. Try to come up with something different. By the way, I've been told I make a great hummus. You can all try it at the party."
Indeed, I thought, this is truly the age of easy and convenient parties. Dips with pita, crackers, and fresh cut vegetables are served everywhere. Salsa and chips are standard fare at home, as well as in Mexican restaurants. Now all I have to do is conjure up an original recipe and make enough of it for the party.
For vegans, though, the problem is a little different. Just adding a package of herbs and spices to a container of sour cream or yogurt may suffice for some people, but for vegans the dip repertoire needs more imagination, thereby, creating uniqueness and variety.
Traditional Middle Eastern "hummus" and Indian lentil "dahl" are the models I used for my dips. Lovely little lentils can take on any flavor you decide to add.
Tofu dips can last about a week, if kept in the refrigerator. When frozen they get a bit spongy, but they taste just as good when defrosted.
These days, the main reason I make dips is because I can go into the refrigerator at a moment's notice, take out a couple of ready-made dip delights, and instantly serve friends and myself. Add crackers, chips, veggies, and beverages for a party.
Besides, when I'm alone and feeling hungry, in less than a flash I can be eating tasty, healthy vegan dips. I mix up several varieties whenever I make time for their creation.
Oh yes, the poetry workshop's potluck party. Well, I brought three different quart containers of homemade dips and left with nothing. The other poets there were the muses for writing down these recipes.
LENTIL DIP
(Serves 6)
Here's a delicious lentil dip made with a wide variety of herbs.
1 cup brown lentils
3 cups water
1/2 teaspoon salt
Pinch cayenne pepper
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon rosemary
1 cup onions, peeled and chopped
2-3 cloves chopped fresh garlic
1 Tablespoon peanut or vegetable oil
2 Tablespoons water
3 Tablespoons lemon juice
Cook the lentils 15 minutes with the spices in 3 cups of water until the water is absorbed. Sauté onion and garlic in oil. Blend everything together by adding the liquids and other ingredients a little at a time to each other in a blender cup. Don't put too much into the blender at any one time or the mixture will be too thick to blend. Add a tablespoon of water at a time if this happens. Serve warm or cold with pita, crackers, or papadum (Indian bread).
Total calories per serving: 118
Fat: 3 grams
BASIC BEAN DIP
(Serves 10)
"Hummus" uses chickpeas, tahini, garlic, olive oil, salt, and pepper as its basic recipe. Add chopped onions and parsley for depth and variety. The recipe is in every vegetarian cookbook. Yet, with some imagination and planning anyone can create dips with red, black, white, or soy beans just as easily.
2 Cups soaked and pre-cooked, or canned beans. Reserve the bean water in case you have to add it to the mixture to loosen it up a bit while blending.
1 Cup of chopped vegetables such as fresh or fried onion, boiled spinach, mustard greens, or kale; sautéed mushrooms, baked yams, roasted peanuts, sautéed tomatoes, or sautéed zucchini. If it grows in a garden and you can eat it, you can most likely use it in a dip.
1/2 teaspoon dried or fresh herbs or ground spices that you decide to use. Cumin, coriander, chili powder, oregano, basil, fresh cilantro, curry powder, and paprika all
work well together in varying amounts.
2 Tablespoons "silken" or soft tofu
2 cloves of peeled and crushed garlic
Pinch of salt
Pinch of pepper
1-1/2 Tablespoons lemon juice
1 Tablespoon olive, canola, sesame, or peanut oil
Tastes vary. You can adjust this recipe based on your preferences and your knowledge of how spicy your friends like your offerings. My friends are used to my dips being a little on the spicy side.
All the ingredients get puréed and blended until the mixture attains a consistency that will stay put on a cracker, pita, chip, or celery stalk. Once again, blend ingredients a little at a time to achieve a smooth, well-blended dip.
As far as the kinds of appliances needed to make dips, I'll use just about any electric blending gadget available, including the new small hand mixers from Europe. Of course, any variable speed blender with a large cup is excellent. Just make sure you have a good, strong, long, thin spatula to get the pureed dip out of the blender's cup.
RED SUN, WHITE SAND DIP
(Serves 6)
Sun-dried tomatoes add an interesting touch to this tofu-based dip.
6 ounces drained "silken tofu" or soft tofu
1-1/2 Tablespoons lemon juice
1 Tablespoon olive oil
1 Tablespoon water
1/4 teaspoon salt
1/2 cup pre-softened, chopped sun-dried tomatoes (soften by soaking tomatoes in hot water for 7 minutes, drain, and soak again in warm water another 5
minutes, drain again)
1-2 peeled and chopped cloves garlic or 1/2 teaspoon powdered garlic
1 teaspoon fresh or 1/2 teaspoon dried chives
1 teaspoon fresh or 1/2 teaspoon dried basil
Blend ingredients very well, making sure the tomatoes are spread evenly throughout the dip. Serve chilled.
Total calories per serving: 43
Fat: 4 grams
ASIA DE CHILI DIP
(Serves 4)
Try these two Oriental-style tofu spreads.
6 ounces "silken" or soft tofu
1-1/2 Tablespoons peeled and chopped fresh ginger
2 Tablespoons peeled and chopped fresh onion
2 Tablespoons lemon juice
1 teaspoon Tianjin salted cabbage (available in Oriental markets) or 1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 Tablespoon canola oil
1 Tablespoon water
Blend ingredients very well. Serve chilled.
Total calories per serving: 68
Fat: 6 grams
SILK ROAD DIP
(Serves 4)
6 ounces "silken" or soft tofu
1 Tablespoon sesame oil
1 Tablespoon water
1/2 teaspoon Chinese chili/garlic sauce (found in Oriental grocery stores)
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped onion
1-1/2 Tablespoons lemon juice
Blend well. Serve chilled with fresh-cut celery and vegetables.
Total calories per serving: 66
Fat: 6 grams
Larry Litt is a freelance writer from New York City.
