Three Vegan New Year’s Party Dips

Grab your chips, veggies, and pitas and get your dunk on – we’ve got delicious vegan New Year’s party dips!

Happy new year!

Neha’s Spicy Salsa Dip

2 medium tomatoes, finely chopped
1 red onion, finely chopped
1 cup shredded coriander
Black pepper, to taste
Salt, to taste
Tabasco sauce, to taste
Lemon juice, to taste

• Combine all the ingredients in a large bowl and toss until well mixed.
• Enjoy with salted potato wafers, nachos or any other party finger food.

Makes 4 servings

Chickpea-Parsley Dip

1/2 cup chickpeas, drained
2 cloves garlic, peeled
1/4 cup fresh parsley leaves
Juice of 1 lemon
2 Tbsp water
2 Tbsp olive oil
Salt, to taste

• Place the chickpeas, garlic, parsley, lemon juice and water in a food processor or blender and blend for about 30 seconds. Slowly add in the oil (using more or less as desired), then add the salt and mix well.
• Serve with cucumber slices or toasted bread.

Makes 4 to 6 servings

Black Bean and Corn Dip

1 cup black beans, rinsed and drained
3/4 cup yellow corn
1/2 red bell pepper, chopped
2–3 stalks green onions, chopped
2 Tbsp balsamic vinegar
Cumin, to taste
Salt and black pepper, to taste

• Combine the beans, corn, bell pepper, and onions in a large bowl.
• Add the vinegar and cumin and mix well, then season with salt and pepper.

Chill in the fridge for 1 hour, then serve with tortilla chips. This dip is also tasty when mixed up with some rice, served on top of a bed of lettuce or eaten straight!
Makes 4 to 6 servings