Easy Vegan Appetizers Recipe Platter Idea with Three Dips

This Vegan Appetizers Recipe Platter features three delicious dips and lots of veggies!

By Jon Doe

There is a bright and earthy Beet Hummus, salty and rich Olive Tapenade, and creamy Sun Dried Tomato Dip accompanied by the freshest vegetables around.

Ingredients Beet Garbanzo beans Garlic clove Lemon juice Cumin Marinated olives Virgin olive oil Cashew pieces Swipe up for the full list of ingredients!

Let's make this Vegan Appetizers Recipe

Step 1

For the Beet Hummus: Preheat the oven to 450 degrees. Wrap the beet in aluminum foil and place on a baking tray. Bake for 1 hour, or until very tender.

Step 2

For the Beet Hummus: Add the beet and remaining hummus ingredients into a food processor, process until smooth, adding a few tablespoons of water if needed.

Step 3

For the tapenade: If your olives are not pitted, line them up on your cutting board. Use a meat pounder to gently squish the olives. Remove the pits and discard.

Step 4

For the tapenade: Add the olives and remaining ingredients into a food processor. Process until the olives are broken down into small spreadable pieces. Set aside.

Step 5

For the Sun dried Tomato Dip: Add the cashews into a lidded container. Cover with water and soak overnight.

Swipe Up for the Full Recipe!

For More Posts Like This Visit DIYs