the taste space

Vegan Cheesy Chickpea Dip with Coconut Bacon

Posted in Appetizers, Favourites by janet @ the taste space on January 25, 2014

Vegan Cheddar Bacon Dip

I tried a little bit harder with this dip.

You had great suggestions for sprucing up my Mexican Black Bean Dip. It was all about the garnishes: salsa, chopped tomatoes, cilantro, and tortillas were all great ideas.

This time I topped the dip with coconut bacon. (I will tell you about the delicious dip in a moment, but first: COCONUT BACON). This was not my first encounter with coconut bacon. I have tried it in many different iterations: lovingly inside a BLT at Aux Vivres, as a snack I brought to Burning Man courtesy of Phoney Baloney, and even a slippery, thick raw coconut bacon made from fresh coconut inside The Naked Sprout‘s BLT.

While I have made raw eggplant bacon before, coconut bacon had been on my hitlist for awhile. I even captured a picture of their ingredient list when I was at Aux Vivres. Definitely one of the benefits of them selling items to go. However, instead of using their ingredient list, I ran with Julie’s recommendation to add smoked paprika to the recipes floating around the web. It worked for the raw eggplant bacon so I was quickly sold on her smoked paprika pitch. It did not disappoint and I liked it better than anything else I had tried. The fact that it made so much is great because we are going to enjoy this for awhile.

Coconut Bacon

But don’t let me distract you from this dip. A cheesy chickpea spread with smoky undertones, it was a fun salty snack I served at our tamalada. We had some delicious chips that needed a dip and this was a great choice. Everyone approved and Rob is adamant about bringing it back into our dip repertoire. I won’t stop him.. and to give him due credit, I only crafted the recipes, Rob executed them with finesse… and then I cobbled together some photographs. :)

With the Superbowl, Academy Awards and the Olympics on the horizon, this may be the dip-friendly part of the year. If you would like other delicious dips, consider these, too:

Green Velvet Guacamole (aka Guacamame or Edamame Guacamole)

Edamame Miso Dip

Raw Zucchini Hummus

Ginger Lime Wasabi Edamame Hummus

Rosemary Pistachio Hummus

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Mexican Black Bean Dip

Coconut Bacon

This is my submission to this month’s Four Seasons Food Challenge, this month’s Cheese Please, this month’s Spice Trail for paprika, and to this month’s Bookmarked Recipes.

Vegan Cheesy Chickpea Dip
Adapted from Keepin It Kind

1.5 cups cooked chickpeas (rinsed and drained, if canned)
1/2 cup nutritional yeast
3 tbsp nondairy milk
2 tbsp lemon juice
1 tbsp tomato paste
1 tsp liquid smoke
1 tsp white miso
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp turmeric
1/3 cup coconut bacon (see below)

1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.

2. In a food processor fitted with its S-blade, add all ingredients except the coconut bacon, and blend until smooth. You may need to add more liquid but check the consistency before adding. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving. Top with coconut bacon prior to serving.

Makes 2 cups.

Coconut Bacon
Adapted from The Simple Vegenista

1 tbsp tamari, liquid amino’s or soy sauce
1.5 tsp liquid smoke
1.5 tsp maple syrup
1/2 tsp smoked paprika
2 cups dried large flake coconut (like this one)
large flake salt for sprinkling, optional

1. Preheat oven to 325F.

2. In a large bowl, mix together the tamari, liquid smoke, maple syrup and smoked paprika. Whisk until smooth, making sure to get rid of any clumps of smoked paprika. Add coconut and stir until each coconut flake is evenly coated.

3. Pour seasoned coconut flakes onto a silpat-lined (or greased) baking sheet. Sprinkle with salt, if desired.

4. Bake coconut flakes at 325F for 20-25 minutes, stirring every 5 minutes. Pay careful attention after 15 minutes, to not let the coconut bacon burn. Once nicely browned (but not burnt), remove from oven and allow to cool. Once cooled, can be stored in an airtight container at room temperature.

Makes 2 cups.

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37 Responses

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  1. FromageHomage said, on January 25, 2014 at 12:05 PM

    The coconut bacon sounds fascinating – and rather delicious – as does this dip. Thanks for sharing this with Cheese, Please! this month :)

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  3. […] Vegan Cheesy Chickpea Dip with Coconut Bacon from The Tasty Space […]

  4. Vanesther said, on January 25, 2014 at 12:29 PM

    Wow – I love the sound of this dip, I don’t think I’ve come across anything like it before – particularly the coconut bacon. I’ve just got to give it a try. And an excellent entry for this month’s Spice Trail challenge. Thank you so much for sharing :)

  5. Hannah said, on January 25, 2014 at 2:27 PM

    Super gorgeous! Want very much.

  6. […] See on tastespace.wordpress.com […]

  7. Johanna GGG said, on January 25, 2014 at 7:59 PM

    Looks delicious – I think that dip would have gone well at our picnic last night – and glad you have had success with coconut bacon. I love it in a BLT or as a snack but have found it doesn’t do as well in dishes as tofu bacon. But every now and again I have to find coconut flakes just for some facon :-)

    • janet @ the taste space said, on January 28, 2014 at 6:14 PM

      Yeah, this is more like a bacon bit kind of garnish… I have had it in a sandwich and it was rather epic.. but eating it as a snack is my easiest way to consume it. :)

  8. Sarina @ Earthgiven Kitchen said, on January 25, 2014 at 9:05 PM

    Ooh I love coconut bacon. I’ve been wanting to try Aux Vivres for a few years now, just have to get to Montreal! Thanks for sharing the recipe.

    • janet @ the taste space said, on January 29, 2014 at 8:44 AM

      Save yourself the trip and just make the recipe, Sarina.
      (Although a roadtrip to Montreal is a great idea)

  9. Kari @ bite-sized thoughts said, on January 25, 2014 at 9:54 PM

    Mmm! I think I’d like both components in their own right, but together – they sound wonderful!

  10. gabsodon said, on January 25, 2014 at 10:06 PM

    Coconut bacon! It’s been on my list forever too, this is major motivation for finally doing it! I’ve made a cheesy hummus before too but pairing these probably takes it over the top! Do you guys have Super Bowl plans yet? I don’t but would like an excuse to make dips or chili.

  11. gabsodon said, on January 25, 2014 at 10:10 PM

    Argh I just wrote a comment and it disappeared :(
    Anyways, coconut bacon has been on my list forever! I’ve made cheesy hummus before but can imagine the coconut would really take it to the next level!
    Do you and rob have Super Bowl plans yet? I don’t but would like an excuse to make dips and chili!

    • janet @ the taste space said, on January 29, 2014 at 8:45 AM

      I think you would really like the coconut bacon, Gabby. Rob wants to make it again as he polished it off last night… and if Rob wants to make it again, it must be easy. :)

  12. The vegan 8 said, on January 27, 2014 at 12:40 AM

    Looks so good!! I have a cheesy smoky chickpea dip on my blog too! I roast my chickpeas first before making the hummus, and it brings out a more smoky flavor. I still haven’t tried coconut bacon but it looks and sounds so good, I really need to get on the move!

    • janet @ the taste space said, on January 28, 2014 at 7:53 AM

      What a great idea! I would worry the hummus would be too dry after roasting the chickpeas but that’s nothing a little lemon juice or tahini couldn’t fix. :)

  13. tastyrules said, on January 27, 2014 at 11:17 AM

    Coconut bacon….it sounds interesting to me!! Lovely Dip :)

  14. Eat Your Veg said, on January 27, 2014 at 4:33 PM

    Gosh, this sounds highly intriguing! Coconut Bacon is a total newbie on me and what a wonderful set of ingredients go into it. And the dip sounds incredibly tasty too, thanks so much for entering your fabulous post to January’s ‘Virtuous’ Four Seasons Food event.

  15. heathergfc said, on January 28, 2014 at 7:27 PM

    Your dips are driving me crazy with desire! What a great idea to use large flake coconut for the bacon. Making it raw is so labor intensive and yield so little bacon. Love your picture of your yield. Can’t wait to try both recipes!

    • janet @ the taste space said, on January 29, 2014 at 9:02 AM

      I think you would love the coconut bacon. I have seen raw recipes, too, using the dehydrator, but it would just take longer. :)

  16. […] taste of cheese but can’t or don’t eat cheese then check out the Taste Space and her Vegan Cheesy Chickpea Dip with Coconut Bacon. Yes, that’s right – coconut bacon, made with maple syrup and smoked […]

  17. ediblethings said, on January 29, 2014 at 3:12 PM

    Wow, coconut bacon seems a little bit genius. I’m definitely going to roll it out for my next party!

  18. kimmythevegan said, on January 30, 2014 at 1:06 AM

    This sounds divine Janet!!! Mmmm Aux Vivres… so good. I’d love to go back there some day. Oh and The Naked Sprout – yum!
    I will definitely have to make this!

  19. Gabby @ the veggie nook said, on January 30, 2014 at 8:58 AM

    I haven’t made coconut bacon in a while but oh how I love it :) I add smoked paprika to mine too and oh the amazingness!

  20. Genevieve said, on January 31, 2014 at 1:37 PM

    I’ve been wondering about coconut bacon and whether or not I would like it…I’m not a huge fan of smoky things (and was never much of a fan of real bacon), but I do love coconut! I think if I found the right use for it – whether in a sandwich or a dip like this one, I might discover that I love it!

    • janet @ the taste space said, on January 31, 2014 at 3:27 PM

      Eating it straight with your fingers is great, too. :) Even without the liquid smoke, it is a fun treat. It doesn’t really taste like coconut although I think the coconut lends a nice fatty mouth feel, if you know what I mean. :)

  21. Anna said, on February 2, 2014 at 7:01 PM

    Wow! This is quite the amazing recipe! Cheesy, chickpeas AND coconut bacon? It’s the trifecta of vegan awesome dips! Thanks for linking up to Healthy Vegan Fridays!

  22. […] Vegan Cheesy Chickpea Dip with Coconut Bacon from The Tasty Space […]

  23. […] has also been helping me around the kitchen. He made the cheezy chickpea dip again although I was to blame for the burnt coconut bacon, as Rob tended to a broken beer bottle. […]

  24. […] Fun Snack: Vegan Cheesy Chickpea Dip with Coconut Bacon by Taste the […]

  25. Tina Jui (@theWorktop) said, on February 11, 2014 at 6:30 PM

    Saw your recipe on Bookmarked Recipes. Looks delicious! Can’t wait to try it!

  26. Veggiewitch said, on February 25, 2014 at 4:23 PM

    Reblogged this on veggiewitch and commented:
    I need to try this! The “coconut bacon” sounds divine! ❤

  27. Jac -Tinned Tomatoes (@tinnedtoms) said, on March 16, 2014 at 7:18 PM

    That sounds immense! I have to make this. Love the coconut bacon too. How inspired is that?

  28. Jac -Tinned Tomatoes (@tinnedtoms) said, on March 16, 2014 at 7:18 PM

    Oh and the Bookmarked Recipes Roundup is live. Shockingly late, but up.

  29. […] used my previous recipe for coconut bacon, added half an avocado, a handful of cherry tomatoes, a mound of arugula and then fortified it with […]


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