Crudités with Vegan Avocado Ranch, Baba Ghanoush, Black Bean Dip


This recipe was made using the Vitamix E310 Explorian. Vitamix generously gifted me this blender for a review, but all of the opinions expressed in this post are my own and not influenced by Vitamix in any way.

Now that Halloween is behind us, there is nothing but holiday parties in our future. As I'm sure you know by now, I love meal prepping to prepare me for the week and the holidays are no different — the more you get done ahead of time, the more time you have to spend with family and friends. Insert: Crudités!

There is so much pressure around the holidays to make huge home-cooked meals with a lot of sides and dishes. I am not putting down the mashed potatoes and green bean casseroles of holiday parties, but sometimes I think the best part of dinner is the appetizers. You can have a little bit of everything and not feel overwhelmed by large quantities of one thing. Crudités are a pressureless appetizer that you can prepare ahead of time and pull out of the refrigerator when company arrives!

I made this incredible vegan avocado ranch for the first time and I'll definitely be making it for all of my holiday parties this year! It is full of fresh herb flavor with a creamy, tangy twist. It was such a perfect combination with the baba ghanoush and black bean dip. Feel free to add any veggies you love and mix up the assortment of dips. I highly recommend adding crudités and dip to your next holiday menu!

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Vegan Avocado Ranch


1 avocado
¼ cup avocado mayo
¼ cup fresh parsley
1 cup fresh dill
1 lemon, juiced
¼ cup unsweetened almond milk
salt + pepper, to taste


Place all ingredients in you blender. Blend until completely smooth. To store, keep in an airtight container until ready to serve (up to 4 days).

Black Bean Dip


1 can organic black beans
½ lemon, juiced
¼ cup avocado oil (or olive oil)
2 cloves garlic
salt + pepper, to taste


Place all ingredients in you blender. Blend until completely smooth.

Baba Ghanoush


1 medium eggplant
4 cloves garlic
¼ cup tahini
½ lemon, juiced
salt + pepper, to taste
drizzle of avocado oil


Preheat oven to 400 degrees F. Pierce the eggplant with a knife to create steam holes. Add the whole eggplant and 4 cloves of garlic to a baking sheet and drizzle with avocado oil. Place baking sheets in the oven and roast eggplant for 30-40 minutes, or until eggplant starts to collapse and is tender. If the garlic starts to get too browned, remove garlic from the oven and continue to cook the eggplant.

After removing roasted eggplant from the oven, let it cool slightly. Cut off the top "stem" of the eggplant and place the body of the eggplant in your blender. Add all of the remaining ingredients and blend on high until smooth. If you desire a thinner consistency, add water to the blender one tablespoon at a time.

Garnish with fresh parsley and enjoy!

Crudités Vegetable Platter: carrots, artichokes, tomatoes, assorted cauliflower, zucchini, watermelon radishes, romaine, roasted shishito peppers, olives, and any other vegetable you love!

Katharine AgliataComment