recipe, vegetarian, vegan, summer, seasonal, party, appetizer, dip, white bean, hummus

Image via Vegan Baking

White Bean Hummus

Ditch the plastic carton of supermarket hummus and mix it up with a homemade tangy white bean version, sprinkled with seasonal herbs and brightened with lemon juice.

Step One: Gather your ingredients.

Two 15-ounce cans of lima beans
1 garlic clove, minced
Juice of one fresh lemon
½ cup diced parsley, with additional mint or rosemary, if desired
¼ cup olive oil
½ cup diced scallions (green onions)
Sea salt and freshly ground pepper

Step Two: Blend Hummus

Add ingredients to a blender or food processor one at a time. Pulse the ingredients until smooth and blended. Serve in a bowl or serving dish with crackers, red pepper strips, or carrot sticks to dip.

recipe, vegetarian, vegan, summer, seasonal, party, appetizer, dip, pesto, corn

Image via Planning Queen

Fresh Corn Pesto Dip

Try this crunchy, sweet variation of pesto with fresh corn on the cob. It makes for a thicker, chunkier dip that can be easily spread on crackers.

Step One: Gather your ingredients

2 bunches fresh basil
1 clove garlic
¼ cup olive oil
½ teaspoon salt
½ cup crumbled feta cheese
2 small ears of corn
1 lemon

Step Two: Prepare the Corn

Husk the corn and use a knife to pare the kernels off into a small bowl. Microwave the kernels for one minute to lightly steam them.

Step Three: Blend Pesto

Blend the ingredients. First add the garlic, olive oil, and salt in a food processor or blender. Add the corn kernels and blend lightly. Strip all leaves off the basil stems and blend in. Once the mixture is well blended but still slightly chunky, add in the juice of the lemon and the feta cheese. Pulse once or twice until combined.

Step Four: Serve

Serve in a bowl as a dip with rice crackers or use as a bruschetta spread, topping each slice with fresh tomatoes.

RELATED: Make A Savory Tomato Confit

recipe, vegetarian, vegan, summer, seasonal, party, appetizer, chickpea, roasted, snack
Image via Shutterstock

Spicy Roasted Chickpeas

Need a delicious, crunchy finger food alternative to chips or nuts? These protein-rich roasted chickpeas can be made as spicy or mild as you like.

Step One: Gather your ingredients

1 15-ounce can chickpeas
Olive Oil
Sea Salt
Garlic Powder
Red Pepper Flakes

Step Two: Prepare

Preheat oven to 400 degrees. Drain chickpeas and spread out on a paper towel, blotting until completely dry.

Step Three: Season Chickpeas

In a mixing bowl, lightly toss the chickpeas with 2 tablespoons olive oil, salt to taste, ½ teaspoon of garlic powder or garlic granules, and a sprinkle of red pepper flakes.

Step four: Bake Chickpeas

Spread the seasoned chickpeas on a rimmed baking pan and bake at 400 degrees F for 23-35 minutes, or until crunchy. Make sure not to burn them. Let cool and store in a paper bag or parchment paper-lined container.

recipe, vegetarian, vegan, summer, seasonal, party, appetizer, cauliflower, curry, dip
Image via Shutterstock

Cauliflower with Curried Yogurt Sauce Dip

Dress cauliflower up with a tangy, brightly colored yogurt dip. Add more cayenne pepper to kick things up a notch.

Step One: Gather your ingredients

Small cauliflower
1 yellow onion
Cumin, coriander and turmeric (or fresh cilantro and fresh turmeric root)
2 tablespoons olive oil
1 cup greek yogurt
Salt
Cayenne pepper

Step Two: Create Dipping Sauce

Finely dice the onion and sautée in 1 tablespoon olive oil until translucent. Add in 1 teaspoon of cumin, and ½ teaspoon each of ground coriander and turmeric (if you have fresh cilantro and turmeric, add ¼ cup finely diced cilantro and 2 teaspoons ground turmeric root instead). Turn off heat. Place onions and spices into a bowl and add 1 tablespoon olive oil and 1 cup greek yogurt. Mix well. Add a pinch of cayenne pepper and salt to taste.

Step Three: Prepare Cauliflower

Cut cauliflower into small florets. Place in a steamer or in a shallow pan of boiling water for 5-10 minutes or just until tender. Serve florets warm or cool arranged on a dish around the yogurt dip.

RELATED: 6 Amazing Sophisticated Vegan Popsicle Recipes

recipe, vegetarian, vegan, summer, seasonal, party, appetizer, figs, cheese, almond , snack, healthy
Image via Shutterstock

Stuffed Split Figs with Almonds

This sweet treat is the perfect way to end summer, and end your meal. Enjoy these ripe figs stuffed with honey-sweet cheese, a hint of lavender, and crunchy almonds.

Step One: Gather your ingredients

4 ounces of light cream cheese
4 tablespoons honey
Lavender florets
12 fresh figs
12 raw almonds

Step Two: Make Cheese Blend

Using a hand mixer, blend half a box (4 ounces) of room-temperature light cream cheese with 4 tablespoons of honey and a few lavender florets.

Step Three: Prepare Figs

Snip or cut off the stems of the figs. Hold the figs with the stem side facing up and divide the fruit in two slits by slicing down from the top, though not cutting all the way through.

Step Four: Fill Figs

Gently spread the fig apart and spoon the cheese filling into each one. Top with an almond.

Lead image via Skånska Matupplevelser