Traffic Light Dips

One of the best things about being vegan is meeting like-minded people and sharing exciting ideas, recipes and lessons on how to live healthier, happier lives.

It’s something we hadn’t really considered when we decided to go vegan, but over the past 18 months we’ve had the pleasure of meeting some truly inspirational people and collaborating with others in the vegan community always gives us a real buzz.

Sarah at Made In Hackney is one of these people. Made In Hackney is a charity and vegan community kitchen which believes “everyone should have access to healthy, affordable food that’s good for people and planet”.

Living in London ourselves, this is a local cause we really believe in. In fact, they’re crowdfunding right now to raise £85K so they can help 10,000 people over the next five years attend their life changing cookery courses.

The crowdfunder ends on 27th November and you can donate here. What’s more, there are some amazing rewards for anyone who donates.

We invited Sarah to the So Vegan kitchen to film her awesome recipes for Traffic Light Dips. Not only is Sarah an inspirational leader in the vegan community, she’s also a fantastic cook! These dips are vibrant, fresh and they really look the part.

Traffic Light Dips

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Servings: 3 large dips

large dips MetricUS Imperial

Ingredients

Green: Pea & Mint Dip

• 250 g frozen peas
• handful of baby spinach
• 2 tbsp olive oil
• 1 lemon (juice only)
• pinch of salt
• 2 tbsp mint leaves chopped

Amber: Turmeric Hummus

• 1 x 425 g canned chickpeas drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 garlic clove diced
• 1 tsp fresh ginger grated
• 1/2 lemon (juice only)
• 1/4 tsp ground turmeric
• 1/4 tsp salt

Red: Tomato Cream Cheese

• 12 baby tomatoes
• 4 sweet red peppers
• 100 g vegan cream cheese
• 1 tbsp tomato paste
• 1/2 tbsp apple cider vinegar
• salt and pepper to taste
• olive oil

Servings: 3 large dips large dips MetricUS Imperial Ingredients Green: Pea & Mint Dip 250 g frozen peas handful of baby spinach 2 tbsp olive oil 1 lemon (juice only) pinch of salt 2 tbsp mint leaves chopped Amber: Turmeric Hummus 1 x 425 g canned chickpeas drained and rinsed 2 tbsp tahini 2 tbsp olive oil 1 garlic clove diced 1 tsp fresh ginger grated 1/2 lemon (juice only) 1/4 tsp ground turmeric 1/4 tsp salt Red: Tomato Cream Cheese 12 baby tomatoes 4 sweet red peppers 100 g vegan cream cheese 1 tbsp tomato paste 1/2 tbsp apple cider vinegar salt and pepper to taste olive oil

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Instructions

Green: Pea & Mint Dip

1. Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
2. Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
3. Transfer to a bowl to serve.

Amber: Turmeric Hummus

1. Add all ingredients to a blender and blend until smooth.
2. Transfer to a bowl to serve.

Red: Tomato Cream Cheese

1. Preheat oven to 200°C.
2. Trim and deseed the peppers. Then cut into strips.
3. Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
4. Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
5. Transfer to a bowl to serve.