Duqqa Navy Bean Dip (vegan, gluten-free, sugar-free, nut-free)

By Aine Davis

I wanted to make a dish that incorporates duqqa for a family dinner, but the Egyptian spice blend typically contains nuts and my cousin is allergic to them. Being the stubborn and determined person that I am, I came up with this delicious duqqa navy bean dip recipe that’s nut-free! Problem solved.

navy

DUQQA:

Ingredients…

  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tbsp pink Himalayan salt
  • 1/2 tsp ground cayenne
  • Pinch of black pepper

Directions…

  1. Preheat oven to 325 F.
  2. On a lined baking sheet, toast sesame seeds for 10-12 minutes until golden in colour. Flip halfway and ensure not to overcook.
  3. Combine toasted sesame seeds, coriander seeds, cumin seeds, salt, cayenne and pepper in a food processor until fine in consistency.

Note: You’ll only need a little bit of duqqa for the dip! Store in an airtight container and add sparingly to your favourite savoury dishes.

DIP:

Ingredients…

  • 1 can of navy beans, drained and rinsed
  • 2 cloves of garlic, chopped
  • 1/2 lemon, juiced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup olive oil
  • 3 tbsp duqqa

Directions…

  1. In a food processor combine beans, 1/4 cup of olive oil, garlic, lemon juice and duqqa. Blend until smooth in texture.

TO SERVE: 

  1. Transfer dip into a large bowl.
  2. Using the back of a spoon, make a well in the middle of the dip and fill with the remaining 1/4 cup of olive oil. Garnish dip with parsley and pair with Mary’s original seed crackers.
  3. Serve and enjoy!

Holiday Recipe: “Cheese” Ball Platter (Raw, vegan, gluten-free, sugar-free)

Recipe by Aine Davis

You’re dairy-free, and your cheese cravings over Christmas are getting out of control? No problem!

Note: Be sure to prepare this dish one day in advance.

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Ingredients…

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast flakes
  • 1-2 lemons, juiced
  • 1 garlic clove, diced
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 3/4 tsp salt

Directions…

  1. Soak cashews for an hour. Drain and rinse.
  2. Place cashews in food processor and process until smooth.
  3. Add garlic, nutritional yeast, rosemary, thyme, and salt. Continue to process.
  4. Add lemon juice. The mixture should be thick and malleable. If the mixture is too wet, add more nutritional yeast.
  5. Scoop mixture out onto large piece of wax paper. With wax paper, use hands to shape mixture into a ball.
  6. Leave cheese ball in the fridge overnight to harden.
  7. Serve on large plate with additional garnish. I paired mine with Mary’s gluten-free seed crackers!

Serves 4 (appetizer-sized portions)