Ready to make some DIY vegan spreads? There is rarely a time that a good spread won’t make your day. Whether it’s used as a bagal topping or a dipping sauce spreads can turn a meal upside down. Now while there are several dairy free spreads available in the stores, not all are tailor-made to your taste buds. That’s where this insanely easy and delicious DIY vegan spread recipe by Utopia.org comes in.
Pumpkin Hummus
Ingredients
- 1 can chickpeas
- 0,5 lbs (or 1 c) pumpkin or squash
- If available: 1 clove of garlic
Instructions
- Halve the pumpkin or squash and remove the seeds.
- Roast in the oven until soft and easy to peel.
- Once cooled, scrape the pumpkin flesh into your mixing bowl.
- Drain the chickpeas but collect the liquid in another vessel; add the chickpeas to the pumpkin. If you have them on hand, a finely chopped clove of garlic and a tablespoon of olive oil will only improve the flavor.
- Puree the mixture with a hand blender, or if you prefer, blend everything directly in your food processor. You’re aiming for a creamy dipping consistency, so add only as much of the retained chickpea liquid as necessary.
- Transfer the pumpkin hummus to an empty container of your choosing. If available, decorate the top with sesame seeds, and voila — you’ve successfully completed your first homemade vegan spread with two ingredients!
Tomato Lentil Vegan Spread
Ingredients
- 3/4 c dried lentils (or 1 2/3 c cooked lentils)
- 1/2 jar of sun-dried tomatoes
Instructions
- Cook the lentils until firm and drain.
- Mix with the sun-dried tomatoes, and using either a hand blender or your food processor, blend to a creamy consistency.
- If you like, add a dash of dried coriander or rosemary to punch up the flavor a bit. In less than a minute, you’ll have a lovely, brown tomato lentil spread.
Have you tried this DIY Vegan Spreads recipe? Did you make any changes? If so, what changes did you make?
