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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The things I love most about food and cooking is the beautiful mixtures of colours creating something of an artwork like this stunning and crispy Rainbow Beet Salad. So easy and nourishing on all levels of your being.

More yummy salads:

• Easy Carrot Greens Salad
• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Rainbow Beet Salad

Stunning and crispy Rainbow Beet Salad

Course Appetizer, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 yellow beet
• 1 candy beet
• 1 tbsp white wine vinegar
• 1 tbsp pine nuts
• 1 tbsp macadamia nuts
• ½ tsp white sesame seeds
• ½ tsp black sesame seeds
• 1 handful lemon balm leaves

Instructions

• Rinse the beets and slice them finely. Arrange on a large platter.
• Sprinkle the nuts, seeds, vinegar and lemon balm leaves on top.
• Enjoy as is or as a side dish.

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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.

The post Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip) appeared first on Cumin and Yin.

Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste.

More yummy salads:

• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Easy Carrot Greens Salad

Easy and food waste reducing salad recipe. Perfect for hot summer nights.

Course Lunch, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 cup fresh spinach leaves
• 1 cup fresh rocket leaves
• ½ cup carrot greens
• ½ cantaloupe melon
• 4 plum tomatoes
• ½ cucumber
• 1 tbsp hemp seeds
• 3 tbsp roasted pumpkin seeds
• 1 splash of apple cider vinger

Instructions

• Roast the pumpkin seeds and let them cool.
• Rinse the spinach, rocket and carrot greens.
• Remove the stem of the carrot greens, as it might have a chewy consistency. Chop the carrot greens finely.
• Chop the tomatoes and cucumber.
• Mix all ingredients in a large bowl and enjoy.

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If you are looking for an easy lunch, try this grapefruit salad with hemp seeds and pea sprouts. It’s super easy to make and very refreshing. I love the vibrant colours. Adding hemp seeds will allow a better absorption of the nutrients in the veggies and fruit, as they are more easily absorbed when consumed with fats. Hemp seeds also contain all 10 essential amino acids and they add a lovely nutty taste to the fresh and sour taste of the grapefruit.

Another yummy salad:

• Tomato and Wild Garlic Salad

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Grapefruit Salad with Hemp Seeds and Pea Sprouts

A refreshing and easy salad full of vibrant colours and taste.

Course Appetizer, Lunch, Salad

Prep Time 5 minutes minutes

Servings 1 serving

Author Luna Linnemann

Ingredients

• 3 lettuce leafs
• 2 handful fresh spinach
• ½ grapefruit
• ½ celery stem
• ¼ cucumber
• 1 tsp hemp seeds
• 1 handful pea sprouts
• 1 tbsp apple cider vinegar

Instructions

• Rinse the veggies and place the salad leafs in a bowl.
• Peel the grapefruit. Chop the grapefruit, cucumber and celery stem into desired sizes. Add to the bowl.
• Sprinkle the hemp seeds and some apple cider vinegar on top.
• Decorate with the pea sprouts and enjoy.

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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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This vegan wild garlic hemp seed pesto is absolutely irresistible. Try it with fresh pasta, on top of salad or as a dip on a “cheese” board.

Wild garlic (ramson)

Wild garlic is also called ramson, and it can be foraged in woods for instance. Just make sure to rinse it thoroughly if you forage it. The amazing thing about the plant is that you can eat the leaves, stem as well as the flower!

Hemp seeds

With its lovely nutty flavour hemp seeds are amazing in many things including this vegan wild garlic hemp seed pesto. Besides having a lovely taste, hemp seeds are amazing for their rich nutritious composition. They contain two essential fatty acids, namely omega-3 and omega-6. Hemp seeds are also rich in protein and are considered a complete protein source, because they contain all the amino acids. This is an important factor to consider when being on a vegan diet, as complete protein sources are rare to find in the plant based world.

Other uses

If you happen to have heaps of wild garlic, you can check out this lovely ramson tomato salad. In general, wild garlic works great as a substitute for spring onions.

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Vegan wild garlic hemp seed pesto

This vegan wild garlic hemp seed pesto is absolutely irresistible. Try it with fresh pasta, on top of a salad or as a dip on a “cheese” board.

Course Appetizer, Dip, Dressing, Sauce, Side Dish

Servings 1 jar (~½ liter)

Author Luna Linnemann

Ingredients

• 1 l wild garlic leaves (packed) (~100 g)
• 2 dl olive oil *
• 0.5 dl hemp seeds
• 0.5 dl sunflower seeds
• 4 tbsp apple cider vinegar
• 1 tbsp nutritional yeast (or more)*
• 1 tsp cumin
• 1 tsp turmeric
• 0.5 tsp salt

Instructions

• Rinse the wild garlic leaves and add all the ingredients to a blender or foodprocessor. Blend until the desired consistency. (Mine was smooth after 5 minutes in a blender.)
• Enjoy it with fresh pasta, on top of a salad or as a dip on a “cheese” board.

Notes

* You can substitute some of the olive oil for water for a less rich pesto.

You can add more nutritional yeast if you prefer a more “cheesy” flavour.

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