Try one, or try them all! These three dips were a hit at the DSR cycling event a couple weeks ago and hopefully they will be at your next party or BBQ! They are all nutrient-dense, vegan and gluten free. Depending on your tastes and any food allergy considerations, pair them with pita chips, veggie chips, baguette slices and/or vegetable crudites, i.e. celery and carrot sticks.

Muhammara (Roasted Red Pepper and Walnut Dip)

Makes 1 and 1/2 cups


  • 3 roasted red bell peppers, or an 8 oz. jar of roasted red peppers
  • 1/2 cup walnuts, toasted in a 300 degree F. oven for 10-12 minutes
  • 3 cloves of garlic, peeled
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons pomegranate molasses
  • 1/2 teaspoon sea salt
  • handful of fresh mint, coarsely chopped, for garnish

Directions: To roast red peppers, broil at 525-550F for 40 minutes, flipping them every 10-15 minutes until all sides are charred. Place in a bowl and cover bowl with cling wrap so they steam. Peel charred skin off and discard. Take seeds out. Combine everything but the mint leaves you’ll use as a garnish in a blender or food processor. Blend/process until the dip is smooth but still has some texture. Transfer to a serving dish and garnish with the coarsely chopped mint leaves. Serve with vegetable crudités, pita bread, or baguette slices.

Roasted Red Beet Hummus

Makes 2 cups


  • 4 medium red beets, peeled and cubed
  • 1 cup tahini paste
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp Himalayan pink salt (or sea salt of your choice)
  • juice of 1 lemon
  • juice of 1 orange
  • pinch cayenne

Directions: Preheat your oven to 425 degrees. Peel and cube the beets, toss in olive oil and spread on a baking sheet. Sprinkle with salt and pepper. Roast for 30-45 minutes, or until beets are soft. Remove from oven and allow to cool. Transfer beets into a food processor of high-speed blender. Add remaining ingredients and puree until creamy. Adjust spices to your preference, adding more salt, cumin or coriander if desired. Transfer to a bowl and drizzle with olive oil before serving. Can be stored in an airtight container in your refrigerator for 4-5 days.

Edamame Dip

Makes 2 and 1/2 cups


  • 3 Tbsp extra virgin olive oil
  • 2 cups shelled edamame beans, cooked as per package instructions
  • 2 cups loosely packed baby spinach
  • ¼ cup lemon juice
  • 3 Tbsp tahini
  • 1 ½ Tbsp finely chopped white onion
  • 2 cloves garlic, minced
  • ¼ tsp ground cumin
  • ¼ tsp red pepper flakes
  • 1 tsp sea salt
  • 3 Tbsp sesame seeds (optional)
  • ¼ cup finely chopped flat-leaf parsley (optional)

Directions: Add the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt to a high-speed blender or food processor and blend on high until smooth and creamy. You may need to stop the machine periodically to scrape down the sides of the container to fully incorporate all the ingredients. Serve topped with sesame seeds and parsley.Enjoy!!