It’s getting warm! HA – NEVERMIND. That was just a one day teaser and glimpse into our supposed future. We’re back to dreary days of 40 degree temps and rain. I live in NYC FYI, NOT London. But as the weather DOES improve, so does socializing. There’s a proven correlation between warmer weather and increased amounts of social activity right? Well, if you’re hosting a party or even attending a party, these are the dips for you! Three simple, vegan, and delicious dips that can be paired with crudite, pita, chips, bread – you name it, you dip it! And they’re super colorful and each has their own vibe which you know is a very Chef Priyanka thang. Check it our! Oh, and these are all portioned for 10 people or more!

Turmeric Tahini -Yogurt Dip:

• 1 cup tahini
• 4 cups plain non-dairy yogurt – I used Silk Almond Yogurt
• 1 1/2 tbsp turmeric powder
• 2 dried red chilies
• 1 tbsp coriander seeds
• 1/4 cup fresh lemon juice
• 2-4 tbsp water
• salt
• freshly ground black pepper

1. Blend everything together until super smooth – adjust the water depending on thickness. Dip should have a similar texture to a ranch dip, so it shouldn’t be too liquidy. Taste to make sure there’s enough salt!

Roasted Red Pepper Muhammara Dip: 

• 1 16oz jars of roasted peppers – drained
• 1/4 cup walnuts – chopped
• 1 tsp cumin powder
• 1/2 tsp cumin seeds
• 2 scallion stalks – diced
• 1 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1 tbsp date/pomegranate molasses – optional
• 1/2 tsp red chili powder
• salt
• freshly ground black pepper
• 1 tbsp olive oil

1. Using a blender or a hand blender, blend ingredients together until almost smooth – you want some texture. Taste for salt. Pour into a serving bowl and top with toasted walnuts (optional) and a drizzle of olive oil

Roasted Baighan Cilantro Dip: 

• 2 large Italian eggplants
• 6 cloves garlic – peeled
• 2 tsp cumin powder
• 1 tbsp fresh lime juice
• 1 tsp fresh lime zest
• 1-2 tsp red chili powder
• salt
• freshly ground pepper
• 1 heaping handful fresh cilantro – chopped
• Olive oil

1. Preheat oven 375 degrees. Grease a baking sheet. Slightly slit each eggplant in the middle lengthwise. Place 3 garlic cloves in between the slit of each eggplant. Place eggplants on the baking sheet and drizzle a bit of olive oil to coat thoroughly. Place in the hot oven and roast for about 30-40 minutes flipping twice. Bake until super soft and a fork easily goes through without resistance. Remove and allow to cool.

2. Once the eggplants are cool to touch, peel the eggplant – it should come right off and the eggplant meat should fall off the peel. Discard the peel. Place the “meat” in a large bowl.

3. Add in all of the remaining ingredients and mix together with a fork until combined. This is optional – use a hand mixer and slightly blend together until a bit more combined. I like my dip with some texture. Taste for salt and adjust accordingly. Serve!