Sauces and Dips

here are three hummus recipes here. The Classic Hummus is the standard chickpea and tahini version, served with homemade baked pita. The Beet Lemon Hummus adds roasted beet for a bright pink color and earthy sweetness. The Black-Eyed Pea Hummus swaps chickpeas for black-eyed peas, giving it a slightly creamier texture and milder flavor. All three are vegan, gluten-free, and ready in under 10 minutes.

The Mint Cilantro Chutney here is a blended fresh chutney made with mint, cilantro, green chili, ginger, lemon juice, and a pinch of salt. It takes about 5 minutes and a blender. It is the classic green chutney used in Indian street food, sandwiches, and chaat. The key is using fresh mint and cilantro rather than dried, and blending just enough to get a smooth consistency without losing the bright green color.

 There are two here. The One-Pot Marinara Sauce is a simple, deeply flavored tomato sauce made in one pan with canned tomatoes, garlic, and herbs. It freezes well and doubles as a pizza sauce. The Vegan Puttanesca is bolder – olives, capers, and chili give it a briny, spicy kick. Both are ready in under 30 minutes.

The Beet Lemon Hummus is always a hit at parties – the color alone gets people talking. The Avocado Chickpea Dip is a cross between guacamole and hummus that works well with chips or crudites. The Mint Cilantro Chutney doubles as a dipping sauce for samosas, naan, or vegetable skewers. All three can be made a few hours ahead and refrigerated.

The One-Pot Marinara is probably the most versatile – it works on pasta, pizza, as a dipping sauce, or stirred into soups. The Mint Cilantro Chutney keeps in the fridge for a week and makes a great spread, dip, or drizzle. The Homemade Raspberry Jam rounds out the collection on the sweeter side and is simple to make with fresh or frozen raspberries.