There are very few things that we Americans agree on. But the sacred combo of chips and dips? That’s bipartisan. Super Bowl parties, BBQs, beach coolers, Friday nights on the couch, they all have one thing in common. A crunchy chip. A creamy dip. But what happens when you take that familiar snack and run it through a spice-laced lens from the coast of Mozambique? You get something unexpected but still totally snackable. Inspired by Kisawa’s natural approach to cuisine, we’re bringing some island soul to the snack table, with these vegetarian dip recipes that are a nod to the African sun and Middle Eastern zing.

Red Pepper Feta Dip

Ingredients

8 oz feta cheese, preferably a block
1 cup roasted red peppers, drained
2–3 tbsp extra virgin olive oil
1 tbsp lemon juice (optional)
Pinch of dried oregano (optional)
Freshly ground black pepper to taste

Directions

Toss the feta, red peppers, lemon juice, dried oregano, and pepper into a food processor. Blend it all until the mixture is smooth and creamy. Scrape down the sides as needed. Serve with a drizzle of olive oil and a few roasted pepper slices.

Tabbouleh

This dip is technically a salad, but it makes for a cool vegetarian dip.

Ingredients

½ cup fine bulgur wheat
1 cup boiling water
1 cup chopped parsley (flat-leaf)
½ cup chopped fresh mint
2–3 ripe tomatoes, diced
¼ cup diced red onion or scallions
¼ cup fresh lemon juice
Salt and pepper to taste
¼ cup extra virgin olive oil

Directions

Soak bulgur in boiling water for 20–30 minutes until tender. Fluff with a fork. In a big bowl, mix herbs, tomatoes, and onion. Add bulgur and then toss gently. In a separate bowl, whisk the lemon juice, oil, salt, and pepper. Pour over salad and mix nicely. You can chill it or serve it at room temperature.

Smoked Eggplant Baba Ghanoush

Ingredients

2 medium eggplants
2 garlic cloves, minced
¼ cup tahini
2–3 tbsp lemon juice
2–3 tbsp olive oil
½ tsp cumin (optional)
Salt and pepper
Smoked paprika or Aleppo pepper to garnish

Directions

Roast the eggplants at 400°F for 40–60 minutes. You can also smoke them if you have a smoker at home. Once they are done well, scoop out the flesh and drain the extra water from the flesh in a colander for 20 minutes. Once drained well, blend the eggplant flesh with garlic, tahini, lemon juice, oil, and cumin until smooth. Add salt and pepper to taste and garnish with oil and paprika.

Classic Hummus

Ingredients

1 15-oz can chickpeas, drained (save the liquid)
2–3 tbsp tahini
2–3 tbsp lemon juice
1–2 garlic cloves, minced
2–4 tbsp chickpea liquid or ice water
¼ tsp cumin (optional)
Salt to taste
Olive oil and paprika to garnish

Directions

Whip tahini and lemon juice together until fluffy. Then add garlic, chickpeas, and cumin. You can choose to skip cumin if you don’t like it. Blend the ingredients until you reach a thick consistency. Drizzle in the chickpea liquid to make the mixture creamier. Add salt to taste and serve with a swirl of olive oil and a dusting of paprika.

Homemade Vegetable Chips

Nothing goes better with vegetarian dips than veggie chips. Here’s how to make these at home.

Ingredients

Sweet potatoes, carrots, zucchini, beets, parsnips, or veggies of your choice
1–2 tbsp olive oil or cooking spray
Salt to taste
Pepper to taste
Paprika to taste
Garlic powder

Directions

Preheat the oven to 375°F. While the oven heats up, line the baking sheets with parchment. Slice your veggies super thin. You can use a mandolin for slicing the veggies. In a large mixing bowl, toss the vegetables together with oil and seasonings. Once tossed well, bake the veggie slices in single layers for 15-30 minutes, flipping halfway as you go. Once baked, let these cool on the tray. The veggie slices will crisp up as they cool.

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FAQs

Q. Can I store the leftover veggie chips?

A. Yes, you can store the leftover veggie chips in an airtight container.

Q. What can I do to make the vegetable chips extra crisp?

A. You can soak the root vegetables in water for 30 minutes and dry them well before tossing. This will make them extra crisp.

Q. Can I use the red pepper feta dip for something else as well?

A. Yes, you can use the red pepper feta dip as a sandwich spread as well.