Add a little kick to any feast with this collection of must-have recipes for plant-based dips, spreads, and condiments.
This butter is delicious on so many things, but a go-to for garlic bread. Spread on bread and toast in the oven or grill the bread and spread the butter on afterward.
Sesame-Tahini Pickled Carrots
These pickled carrots are a great addition to a pita stuffed with hummus or as part of a larger mezze platter. Think hummus, falafel, zhoug, raw vegetables, and naan seasoned with za’atar or simply with salt and pepper.
Zhoug is a vibrant blend of herbs and spices used as a dip, mixed into grains and pastas, dolloped onto vegetables, as a spread in wraps and sandwiches, or eaten traditionally as a side to falafel with hummus.
Who doesn't need a go-to hummus recipe? You'll reach for this one to make a quick snack with raw vegetables or pita chips or to serve as part of a mezze platter to enjoy with family and friends.
Romesco is a classic Spanish sauce originating in Catalonia. It’s particularly scrumptious when paired with grilled items.
Pickled Red Onion
Pickled red onions are one of those simple things that make a big difference if you have them on hand. Enjoy them mixed into mayonnaise or on their own, topping a sandwich or salad.
This tangy chutney cooks pineapple, onion, and garlic with sweet and sour elements and is left chunky for serving.
Raita can be made from a variety of vegetables, herbs, and seasonings. This one, made with plant-based yogurt, cucumber, and cilantro is most often served as a condiment with cooling properties. Spoon it onto a spicy stew or a well-seasoned naan.
Dukkah is an Egyptian spice blend made from nuts and seeds. Ours is a mix of sunflower seeds, hazelnuts, sesame seeds, fennel seeds, cumin seeds, and other spices.
Our recipe for naan bread is seasoned with sesame oil, garlic oil, sesame seeds, and nigella seeds, but we also offer some variations. Change them up for eating alone or with your favorite sidekick.