Laura Theodore's Vegan-Ease



Dips and Chips for Dad’s Day




Anytime I am entertaining, a tasty dip served with crispy chips and veggie sticks are always a big hit! So, I am sharing a few of my favorite dips, along with an ease-y homemade chip recipe to please family and friends for Dad’s special day this Sunday! Have fun!



White Bean Cashew Dip

Makes 6 to 8 servings


1 can (15 ounces) white beans, drained and rinsed

½ cup raw cashews

2 tablespoons filtered or spring water

4 teaspoons freshly squeezed lemon juice

1 clove garlic

½ teaspoon sea salt

¼ teaspoon cayenne pepper

2 tablespoons sweet red or orange pepper, diced

Dill weed or fresh dill sprigs, for garnish (optional)


Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not over process. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using). Serve with carrot sticks, celery sticks, or whole-grain crackers.




Guacamole Salsa Dip



1 cup prepared salsa

2 large avocados

1 large clove garlic, minced

Juice of 1/2 small lemon

1/2 tablespoon fresh minced cilantro or flat-leaf parsley

1/8  teaspoon sea salt

Parsley or more cilantro, for garnish


Put all ingredients, except garnish, into a medium size bowl. Fold all ingredients together to combine. Place in pretty serving bowl and garnish.

Serve with whole grain tortilla chips or fresh veggie sticks.




Garlicky Hummus

Makes about 1 ¼ cups


1 cup chick peas, drained and rinsed

2 tablespoons tahini, plus more as needed

2 tablespoons lemon juice

½ teaspoon chili powder, plus more for garnish

1/4 teaspoon sea salt

1 tablespoon extra-virgin olive oil

1/3 cup water, plus more as needed

3 cloves garlic



Place all ingredients into a blender. Process until smooth. If a thicker hummus is desired, add 1 more tablespoon of the tahini and process again until smooth.  

Serve in a pretty bowl. Garnish with more chili powder, if desired.



Lively Lime Tortilla Chips

Makes 3 to 4 servings  


4 teaspoons freshly squeezed lime juice

4 whole-grain tortillas (spicy variety works best; see note)

Coarse sea salt, to taste


Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.


On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.


Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.