Vegan dips: Greek tzatziki and butterbean hummus

Both of these recipes actually happened by accident. A was at a friend's place and we got hungry so I looked into her cupboards and checked out what we could have. And all of a sudden we ended up with vegan tzatziki and butterbean hummus. Perfect for our little party.

My friend Ellen and I popped over to see our friend Lisa. We were just dropping something off but an quick stop turned into a lovely evening. And as we got hungry we decided to make a snack. Inspired by the contents of Lisa's cupboard I came up with vegan tzatziki from scractch (I actually wanted to make it for a long time). Instead of yoghurt I used cashew nuts and blended them a few other ingredients. And also used butterbeans instead of chickpeas for the hummus. I have to say the taste amazing, it was like posh hummus, the butter beans added another layer to it. I haven't tried it with other beans yet but I am sure it could work as well.

Because everything was made from scratch I don't have the very exact amount for each and every ingredient noted below. But there isn't much you can do wrong as long as you season to taste. Both are perfect for when you have a little party and like to serve your friends some easy tasty vegan dips that are easy to eat on the side.

Check out my other vegan recipe videos on my youtube channel:

Vegan dips: Greek tzatziki and butterbean hummus

A duo of healthy vegan dips. Goes very well with fresh cut veggies like carrots, cucumber or even courgettes
(yes, they taste delicious raw).

vegan tzatziki

The vegan tzatziki had the same consistency as the original. Both my friends loved it.

vegan tzatziki

Lisa couldn't help but finish it off completely.

Phil from Exceedinglyvegan

Never Miss
a vegan

Sign up to my newsletter now

and receive exclusive recipes and my latest vegan dishes and news.

Sign up
Vegan recipes


Ingredients Greek vegan tzatziki:

  • 250g cashew nuts
  • 1 cucumber
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • Fresh garlic to taste
  • Sea salt and pepper to taste
  • Water

Ingredients butterbean hummus:

  • 1 drained can of butterbeans
  • 3 tbp extra virgin olive oil
  • 2 - 3 tbsp lemon juice
  • 2 tbsp tahini
  • Fresh garlic to taste
  • Sea salt and pepper to taste
  • Water

Other ingredients:

  • Bread or crackers
  • Veggies like carrot sticks

Make cooking easier with my ingredient converter: Click to open

Liquid Converter
Weight Converter
Temperature Converter


Greek vegan tzatziki:

Finely chop the cucumber.

Then add all other ingredients (apart from the cucumber) into a blender and blend until you have a smooth sauce. Add water bit by bit but make sure it doesn't become too watery. Season to taste with garlic, salt and pepper. When you are happy with the consistency and taste add the finely chopped cucumber and mix together. Serve with bread or veggie sticks (carrots, courgette). This is best enjoyed when it's chilled.


Butterbean hummus:

Add all ingredients into a blender (or food processor) and blend together. Add water bit by bit and only as much as necessary so it doesn't become too watery. Season with garlic, salt and pepper to taste. Serve with bread or veggie sticks (carrots, courgettes).


And if you like vegan dips and spreads then why not try my vegan olive walnut and mushroom paté..

olive walnut and mushroom pate

Loading Conversation