When throwing parties I’m trying to think of more time efficient recipes to share with my family and friends because someone doesn’t want to spend his entire party in the kitchen! So since I’ll be throwing a Halloween party this Saturday I had to come up with some fun and new recipes for me to serve, and trust me, there’s almost nothing easier than serving spreads. This is a time saver as you simple add everything to a food processor, pulse and dip!
This dip is very tangy and bold in flavour, you could even use it as a spread or as a creamy and tangy addition to your salad. To take it the extra mile I decided to skip the dipping part and to add them to into certain foods like Onigiri and Salad Wraps.
To make the rice balls (onigiri) simple cook some short grain rice and stuff the rice with a scoop of the dip, you can find one of my onigiri recipes over here for some inspiration. To make the wraps simple spread a thin layer of the spread on a tortilla add some salad and other additional ingredients and roll.
You could also serve this aside of some crackers, cucumber, carrot or any other dipping vehicle!
Oh have you checked out some of the other Halloween inspired dishes yet? There are plenty of recipes on this website, you can find a collection over here.
If you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations, and find me on Facebook!
Seaweed & Chickpea Dip
- 1 can chickpead
- 1 handful dried wakame
- 1 clove garlic
- 1 chili pepper
- 1/2 beet
- juice of half a lemon
- 1 tbsp mustard
- 1 tbsp vegan mayo
- 5 pickled jalapenos with 2 tsp of the juice
- to taste salt and pepper
- Start by soaking the dried seaweed (I used wakame) in some cold water for about 10 minutes. Drain and squeeze to remove most of the water and it's ready to use.
- Now add everything to a food processor and pulse until the chickpeas are almost broken down and you get an almost smooth texture.
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