Vegan Deviled Ham

It’s a dip, it’s a spread, it’s vegan deviled ham! This recipe uses dark red kidney beans, chickpeas, ground seeds, and spices. Serve it with sliced vegetables, or between two pieces of gluten-free sandwich bread. Food for Life Gluten-Free Rice Millet Bread is what we sometimes use here at Now That’s Vegan!

Ingredients:

• 1 (15oz) can dark red kidney beans, rinsed and drained well
• 1 (15ox Can chickpeas, rinsed and drained well
• 1 clove garlic
• 8 green onions, white parts only
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Bragg Apple Cider Vinegar
• 1 teaspoon maple syrup
• 1 teaspoon coriander seeds, ground*
• 1 teaspoon fennel seeds, ground
• 1/2 teaspoon cumin seeds, ground
• 1 teaspoon dry mustard powder
• 1 teaspoon Himalayan salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon turmeric powder

Directions:

1. Place the garlic and onion in a food processor and process until finely chopped.
2. Add the remaining ingredients and process until well combined and almost smooth, for a slightly chunky dip or spread.

Variations:

1. For added flavor, after processing mix in a vegan condiment such as Vegan Mayo, or dill relish.
2. To make it zesty, add a small amount of vegan and gluten-free Worcestershire sauce. Worcestershire sauce is usually not vegan or gluten-free, so read the ingredients listed on the label. If you’re still not sure, check with the manufacturer. You might try The Wizard’s Organic Gluten Free Vegan Worcestershire Sauce.

Yield:
Makes 2 cups

*For the best flavor, use freshly ground seeds. You can grind all the seeds together in a seed grinder or coffee grinder.

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