Who doesn’t love a good spread? Whether it’s hummus or this Baba Ganoush (oil free) I am always in for good spreads. They are easy to make and goes with so many things. An easy lunch with some veggie sticks, a side dish or perhaps a starter. I find that eggplants are usually cooked with a lot of oil and it is too greasy for me. Also, on a health wise basis, I prefer to leave out the refined oils and stick to the whole food options, which is why I wanted to create this beautiful and creamy Baba Ganoush. Let me know what are some of your favourite spreads in the comments below

More yummy spreads:

• Vegan Wholesome Chocolate Nutella Spread
• Creamy Pea and Edamame Spread
• Creamy Hummus (oil-free)
• Glutenfree Muhammara (Vegan Red Pepper & Walnut Dip)
• Roasted Almond Butter

Cooking TIP: Bake the night before

If you know in advance that you have to make the spread, bake the eggplant and onion the day before. This way, it will have cooled down once you blend it with the rest of the ingredients and is ready to serve immediately after. I often add a bunch of veggies such as eggplant and paprika to a baking tray at once in the evening when I turn on the oven for dinner anyway. This way, I have the ingredients ready the next day when I need them and don’t need to first bake and wait for it to cool down (given, I have to use them cold).

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Baba Ganoush (oil free)

Delicious and creamy Baba Ganous – withou oil!

Course Appetizer, Dip, Dressing, Sauce, Side Dish, Snack, Spread

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving*

Author Luna Linnemann

Ingredients

• 1 eggplant
• 1 onion
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 3 tsp pepper
• ½ lemon (the juice)
• 3 tbsp tahini
• ¼ cup water

Instructions

• Turn the oven to 180℃/350℉.
• Rinse the eggplant and cut in half on the long side. Place it facing down on a baking tray lined with baking paper. Place the onion (with peel) on here as well. Bake for 20 min or until you can press on the eggplant and it feels soft.
• Meanwhile, add the wet ingredients, water and lemon juice, to a food processor with the tahini and blend until smooth. Add the remaining ingredients as well as the eggplant and onion (without the peel). Blend until smooth.
• If you haven't allowed the eggplant to cool down before blending, the spread will still be warm, and I suggest you leave it to cool down in the fridge before serving.

Notes

* the recipe serving here is just one bowl, but as a starter with some other snacks on the side, I would say it serves about 3 people.

TIP: If you know in advance that you have to make the spread, bake the eggplant and onion the day before. This way, it will have cooled down once you blend it with the rest of the ingredients and is ready to serve immediately after. I often add a bunch of veggies such as eggplant and paprika to a baking tray at once in the evening when I turn on the oven for dinner anyway. This way, I have the ingredients ready the next day when I need them and don’t need to first bake and wait for it to cool down (given, I have to use them cold).

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More yummy summer recipes

• Easy Carrot Greens Salad
• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Tomato and Wild Garlic Salad
• Vegan Danish Strawberry Tart – “Jordbærtærte”
• Twisted Rhubarb Marzipan Rolls
• Overnight Oats with Cardamom
• Amazing Rhubarb Citrus Compote

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Grilled Hokkaido Bites with a tasty Curryghurt Dip GF

These grilled hokkaido bites turn perfectly tender yet with a bit of crispyness to them. Their sweet flavour goes perfect with this tasty and creamy curryghurt dip.

Cuisine Barbecue

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 pieces

Author Luna Linnemann

Ingredients

• 1 small hokkaido

Curryghurt dip

• 1 cup soy yoghurt
• ½ lemon (the juice)
• 3 tps curry
• 1½ tsp garlic powder
• 1 tsp tomato puree
• ½ tsp ground pepper
• ½ orange (the juice) (optional)

Instructions

• Heat up your grill.
• In a small bowl, mix all the ingredients of the curryghurt dip and store in the fridge until serving.
• Rinse the hokkaido and cut it in half. Remove the seeds. Cut it into slices.  (OPTIONAL: Brush it with some oil.)
• Add the hokkaido to the perimeters of the grill and put the lid on. Let it roast with the lid on for about 10-15 minutes, turning them halfway. Make sure to check that they are not burning in case it is too warm.
• Move the hokkaido to the center of the grill for them to brown a bit.
• Serve with the tasty curryghurt dip.

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A little note about dates

There are three main types of dates: Fresh (also known as juicy), medjool and dried, pitted medjool dates. Fresh dates and medjool dates are typically bought in a cardboard box in most groceries.

Dates are an amazing healthy alternative to processed sugar, which is often used in sweets. However, dates have lots of fibers, vitamins and minerals and not to forget sweetness. The sweetness can variate and medjool dates will typically have a more caramelly flavour.

When I create a recipe with blended dates, I typically blend some extra and keep a the date cream in a glas in the fridge or in ice cube sizes in the freezer. This way, its always super easy to make a healthy sweet treat, when I have cravings but also feel lazy.

More yummy spreads

• Vegan Wholesome Chocolate Nutella Spread
• Creamy Pea and Edamame Spread
• Creamy Hummus (oil-free)
• Glutenfree Muhammara (Vegan Red Pepper & Walnut Dip)
• Roasted Almond Butter

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Date Purée

Date Purée is an amazing healthy alternative to processed sugar with lots of fibers, vitamins and minerals and not to forget sweetness.

Course Dip, Dressing, Nut butter, Spread

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 1 jar

Author Luna Linnemann

Ingredients

• 400 g dried pitted dates
• 1 cup boiled water

Instructions

• Boil water and allow dates to soak 15 minutes.
• Add dates and half of the water to high speed blender until smooth. Add more of the water if needed and to get the consistency you desire. (I usually add all the water).
• Store in freezer for 1-2 weeks.
• You can also make it a larger batch and freeze it down in portions, so it is easy accessible if you want to make dessert fast one day.

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Hummus is one of my favourite things to eat. It is super easy to make and you can have it almost with anything! This hummus is oil-free, and it is still very fluffy and creamy. My tip is to make plenty as it is even better the day after.

TIP FOR COOKING CHICKPEAS

If you prefer to soak and cook your own chickpeas instead of buying them in cans, my tip is to add a tsp of baking soda whilst they are cooking. This will make the chickpeas even more soft as well as reduce the cooking time. In the end, it helps in getting the creamy consistency you get in the store bought hummus’ or the ones using loads of oil. Cooking chickpeas without baking soda, is great for a nice and warm one pot meal, where you want to have a little more texture to the contents of the soup, but to me at least, I simply love that creamy hummus texture.

More yummy savoury dips and spreads

• Gluten-free Muhammara (Vegan Red Pepper and Walnut Dip)
• Roasted Almond Butter
• Creamy Pea and Edamame Spread
• Vegan Wild Garlic Hemp Seed Pesto

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Creamy hummus (oil-free)

Yummy and creamy hummus

Course Appetizer, Dip, Dressing, Snack

Total Time 5 minutes minutes

Servings 2 cups

Author Luna Linnemann

Ingredients

• 1 can chickpeas 240 g drained
• 100 ml water *
• ½ lemon (the juice)
• 3 tsp heaped white tahani
• 1 tsp heaped tahini
• 2 tsp cumin powder
• 1 pinch pepper
• 1 tsp garlic powder
• ½-1 pinch cayenne pepper depends how strong you like it

Instructions

• Rinse the chickpeas.
• Add all ingredients to a food processor or high speed blender and blend until smooth.
• Enjoy.

Notes

*It may be that you need to add a little less or more water depending on how soft your chickpeas are.

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This Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip) is so delicious on a piece of bread or with some veggie sticks. Yum! Usually, you use pomegranate molasses, but since I didn’t have any, I used balsamic vinegar instead, and it works just fine. Also, you add in breadcrumbs, but I wanted to create af gluten-free one, and I find it taste just as good without the bread crumbs to be honest. I hope you do too ︎

More yummy spreads and dips:

• Creamy Pea and Edamame Spread
• Tomato Rhubarb Chili Relish
• Roasted Almond Butter

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Gluten-free Muhammara (Vegan)

Easy, yummy Roasted Red Pepper and Walnut dip and it's gluten-free

Course Dip, Dressing, Sauce, Spread

Cuisine Mediterranean

Cook Time 25 minutes minutes

Author Luna Linnemann

Ingredients

• 2 red peppers
• ⅓ cup walnuts
• 2 tbsp balsamic vinegar
• 2 tbsp apple cider vinegar (or 1 tbsp lemon juice)
• 1 tsp ground pepper
• 4 tsp ground cumin
• 3 tsp ground coriander
• 1 tsp oregano (optional)

Instructions

• Turn your oven to 180°C fan oven. Slice the peppers in half and remove the seeds. Place the inside down on the baking tray. Bake for about 20 minutes or until the skin starts to wrinkle and darken in colour.
• Meanwhile, place all ingredients in a food processor or high speed blender. Pulse a few times.
• When the peppers are done you can either remove the skin (do so, if it's burned) or leave it. Personally, I leave it on. Add them to the blender and blend until smooth. If the dip is a little warm allow to cool down before serving.
• Sprinkle some sesame seeds and oregano on top before serving.
• Enjoy.

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I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a piece of toasted bread, on top of a brownie or on your morning oatmeal. Free from any refined sugar and oil and full of wholesome ingredients. Have a go and let me know.

More Yummy Chocolate Recipes:

• Orange Chocolate Truffles
• Chocolate Oatmeal
• Black Bean Bliss Balls

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Vegan Wholesome Chocolate Spread (Nutella)

This Vegan Wholesome Chocolate Spread (Nutella) is full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder.

Course Dessert, Dip, Snack, Spread, Sweet Treat

Prep Time 10 minutes minutes

Servings 1 jar

Author Luna Linnemann

Ingredients

• 15 juicy dates
• ½ cup roasted hazelnut butter *
• ⅓ c raw cacao powder
• 3 tbsp plant based milk (or more)

Instructions

• Pit the dates.
• Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
• Keep in the fridge and enjoy within three weeks.

Notes

* If you don’t have or can’t find roasted hazelnut butter, it’s super easy to make yourself. Simply roast the hazelnuts on a baking tray in the oven at 150°C/300°F for about 10-15 minutes. Once the nuts have cooled, rub the skin of the nuts with your hands or by placing them in a kitchen towel and rubbing them in here (some will keep their skin and this is fine). Then add to a food processor or a high speed blender and blend until a smooth butter forms. You may need to scrape down the sides once in a while. 

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Try this 1-ingredient deliciously creamy roasted almond butter. It is so much better than the store bought and you can be certain that it’s pure almonds and nothing else.

Benefits of roasting almonds below 130°C

You might have seen other recipes for almond butter that are a lot faster, because the roasting is done at a higher temperature and thus a shorter roasting time. After having my almonds turning out burned a few times, I decided to do some reading on what happens to the nutrients in the nuts when roasting them. Interestingly, this turns out to be quite different for each kind. Almonds are amongst the types of nuts which benefits from roasting at a lower temperature. The high amount of vitamin E found in almonds decreases the higher the roasting temperature. In addition, the roasting temperature has an impact on the formation of a harmfull substance called “Acrylamide”*, but by keeping the roasting temperatures below 130°C you can avoid/minimise the amount formed.

* the amount found in roasted almonds is a lot lower than what is considered harmful, but I still prefer to avoid it, now that I know how easy it is.

Source: healthline.com

Other yummy spreads:

• Creamy Pea and Edamame Spread
• Tomato Rhubarb Chili Relish
• Wild Garlic Hemp Seed Pesto

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Roasted Almond Butter

1-ingredient deliciously creamy roasted almond butter that you simply can't resist.

Course Dip, Nut butter, Spread, Topping

Cook Time 45 minutes minutes

Servings 1 jar

Author Luna Linnemann

Ingredients

• 300 g almonds

Instructions

• Turn on the oven to 125°C.
• Place the almonds on a baking trey and bake for about 35-40 minutes.*
• Add to a high speed blender or food processor and blend until smooth. You might have to stop once in a while to scrape down the sides. Have patience, it will get smooth in about 5-10 minutes, depending on your blender.
• Store in a clean jar for up to month in the fridge.

Notes

* You can skip the roasting process, if you prefer a lighter taste.

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If you are looking for an easy lunch spread, this creamy pea and edamame spread is perfect! It is easy to make, rich in proteins and can easily be stored in the fridge for a few days. It also great as a dip for carrot sticks or nachos.

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Creamy Pea and Edamame Spread

This easy pea and edamame spread is great for lunch and goes well as a dip for pommes frittes or on top of a salad.

Course Dip, Dressing, Lunch, Side Dish

Prep Time 5 minutes minutes

Author Luna Linnemann

Ingredients

• 2 dl peas
• 2 dl edamame beans
• 1 tbsp tahini (or olive oil)
• 1 dl water
• 1 tbsp lemon juice
• 10 fresh basil leaves
• ½ garlic clove
• ½ tsp cumin
• ⅓ tsp pepper
• pinch of salt

Instructions

• Mix all ingredients in a blender or foodprocessor and blend until smooth.
• Enjoy on top of a piece of toasted bread of as a dip.

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Try this tomato rhubarb chili relish as a salsa with Mexican food or as a dip with a “cheese” platter. The rhubarbs add a lovely sweet and fresh sourly taste to the relish.

Other dips and dressings you may like:

• Dill Garlic Yoghurt Dressing
• Vegan Wild Garlic Hemp Seed Pesto

I love to see, when you make any of my recipes, so don’t forget to tag me on instagram, or leave a comment below and let me know how you go!

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Tomato rhubarb chili relish

A lovely fresh salsa alike dip that goes perfect with some Mexican food or a "cheese" platter.

Course Dip, Dressing, Relish, Salsa

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 jar (~300 ml)

Author Luna Linnemann

Ingredients

• 1 small onion
• 2 garlic cloves
• ½ chili (depends on strength)
• 2 medium-large tomatoes
• 2 rhubarb stems
• 2 tsp coconut sugar
• ½ tsp sweet paprika
• ½ tsp spicy paprika
• ¼ tsp salt (optional)
• ½ tsp pepper
• ½ tsp lemon zest
• 2 tbsp water

Instructions

• Dice the onion, garlic and chili very fine and add to a small pot. Fry for a few minutes until the mixture has soften a bit. If it sticks to the bottom ad small splashes of water at a time.
• Meanwhile chop the tomatoes and rhubarb stems and add them to the pot with the rest of the ingredients. Let it simmer for about 20 minutes. The rhubarb should be tender in order to mash them a little and create a nice texture for this relish/salsa.
• Enjoy!

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Enjoy this fresh and tasty dill garlic yoghurt dressing with a salad or as a dip with carrot/cucumber sticks. It goes perfectly with asparagus and any barbecued veggies.

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Dill garlic yoghurt dressing (vegan)

Enjoy this fresh and tasty dill garlic yoghurt dressing with a salad or as a dip with carrot/cucumber sticks.

Course Dip, Dressing, Sauce, Side Dish

Servings 1 small jar (~1.5 dl)

Author Luna Linnemann

Ingredients

• 1 tbsp soy cream
• 1 tsp lemon
• 1 tbsp garlic powder
• 1 tbsp dill
• 1 tsp pepper
• 1 tsp olive oil
• ⅓ tsp maple syrup
• 1.5 dl soy yoghurt
• pinch of salt

Instructions

• Mix soy cream and lemon and stir until it thickens.
• Add the rest of the ingredients and stir until well combined.
• Enjoy on top of a salad or as a dip for carrot/cucumber sticks.

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