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Dips & Spreads

Dip, Dollop & Smear

Appears in
The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health
The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About
I simply could not live without dips and spreads made from whole foods! Sometimes I start a meal with a dollop of hummus and build from there.
Make these recipes for snacks or to share with friends and adjust the flavors to your liking.
When making bean dips and spreads remember that the temperature of the beans will also affect the consistency. Hot beans will create a seemingly smooth consistency but will firm up once cooled. I like to start my dips and spreads with room-temperature beans and add liquid (water or aquafaba) gradually until a creamy consistency is reached.

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