• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Aubergine Dip
Homemade Cinnamon + Raisin Bagels
Cauliflower Tikka Wraps
Sugar Free Carrot Cake
Aubergine Milanese With Spaghetti
High Protein Spinach Pasta
High Protein Edamame On Toast
Sesame Crusted Tofu + Ginger Slaw
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Party

Traffic Light Dips

by Roxy, So Vegan November 21, 2017November 7, 2021
November 21, 2017November 7, 2021

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

Print
Servings 3 large dips

Ingredients

Green: Pea & Mint Dip

  • 250 g (8.8 oz) 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 400 g (14.1 oz) tin of chickpeas, drained + 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 (3.5 oz) vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper, to taste
  • olive oil

Method

Green: Pea & Mint Dip

  • Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  • 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.
  • Transfer to a bowl to serve.

Amber: Turmeric Hummus

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

Red: Tomato Cream Cheese

  • Preheat oven to 200°C fan / 425°F.
  • Trim and deseed the peppers. Then cut into strips.
  • 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.
  • Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  • Transfer to a bowl to serve.
1 Comment
1
FacebookTwitterGoogle +Pinterest
Previous post
Pumpkin Punch
Next post
Mushroom Stroganoff

You may also like

Cauliflower Tikka Wraps

May 29, 2023

Sugar Free Carrot Cake

May 26, 2023

Mini Pecan Pies

March 6, 2023

Miso Chocolate Chip Cookies

September 13, 2022

Romesco Bread Swirls

August 22, 2022

Homemade Mango Lemonade

August 2, 2022

Za’atar Pitta Crisps

February 8, 2022

Easy Baked Falafel

October 21, 2021

Baba Ganoush

August 9, 2021

Muhammara

July 9, 2021

1 Comment

alma shabani November 23, 2017 - 4:43 pm

tasty

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    High Protein Spinach Pasta

    May 2, 2023
  • 2

    Sugar Free Carrot Cake

    May 26, 2023
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Tarka Dhal

    January 24, 2022
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019

Tweets

Missing consumer key - please check your settings in admin > Settings > Twitter Feed Auth
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact