Queen of Sheba Black Eye Pea Hummus with fresh raw veggies and pita chips, served with white wine Summer
Queen of Sheba Hummus with falafel chips and rose wine
Queen of Sheba Roasted Vegetable Medley (beets, carrots, mushrooms, onions)
Baked Beans with Queen of Sheba Spicy Ketchup Sauce
Black Eye Pea Salad with Queen of Sheba Vinaigrette

Queen of Sheba Vegetarian Dip Mix S

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The fusion of a West African spice blend and Mediterranean chili, this zesty mix is a new use for this spice blend.  It’s unlike any other dip mix, and one of our most versatile too. 

Our Queen of Sheba opens a whole new world of vegetarian dip mixes.  It has layers of warm, earthy flavor from the Berbere spice mix of its base, and just a bit of a bite at the end from Aleppo chilis.  Use with any vegetable that can be mashed.  It’s pictured as hummus using mashed black eye peas with fresh veggie dippers.  It’s also pictured as a traditional hummus made with garbanzo beans. This flavor elevates both dishes way beyond their usual flavors.  Serve with potato chips, pita chips or other veggie chips.  Serve with fresh veggies like green beans and mushrooms for a summer appetizer that's 100% veggie and gluten free.


Vegetable Sides:  Great seasoning for roasted vegetables.  Pictured seasoning Queen of Sheba Roasted Mixed Vegetables (a casserole of potatoes, carrots, mushrooms and purple pearl onions).  Toss with olive oil, sprinkle with mix and bake at 350° for about 30 minutes, until veggies are crusty on the outside, but still tender inside. This is a delicious addition as any party side dish.

TIP:  cut all veggies into similar size pieces, of if that's not possible, start roasting with just thickest pieces, adding thinner pieces that need less roasting time later.  We used a mix of mini red, gold and purple potatoes cut in half (they needed about 1/2 hour) and tiny carrots.  The pearl onions and mushrooms took about 15 minutes.  The tiny carrots took only about 10 minutes.

Summer is for grilling, and this is great seasoning for grilled veggies too.  Cut veggies in about 1/4” slices.  Toss with oil and sprinkle on mix.  Grill about 3-5 minutes, or until veggies are lightly brown and tender.

Baked Bean Seasoning:  Combine mix with your favorite ketchup (we recommend Heinz®), and use in your favorite baked bean recipe for Queen of Sheba Baked Beans.  In the picture, we used un-drained canned navy beans with some bacon crumbles thrown in (use vegetarian or vegan bacon bits if you want to have that bacon flavor).  Bake until thickened and bubbly.  They're unlike any baked beans you've ever had, and just delicious.  See QUEEN OF SHEBA KETCHUP for info on how to prepare the ketchup.

Vinaigrette Seasoning

Salad Dressing:  Lovely with mix made as a vinaigrette dressing for Queen of Sheba Black Eyed Pea Salad with red peppers, onions and celery (pictured).  It’s a great vegetarian side for any summer buffet. 

Marinade & Dipping Sauce:  It is also a wonderful, unique marinade and dipping sauce for grilled veggies like yellow squash, eggplant, onions or sweet potatoes.  Slice veggies into 1/4” pieces or strips, marinate for a few minutes, and grill until just charred and tender.  You can use the grilled veggies as a side dish or perfect summer appetizer.  TIP:  Add a bit of honey or sugar to the vinaigrette to use for marinade or dipping sauce if desired. Your guests will love the layers of flavor in these innovative summer preparations.

See RECIPES for hummus and vinaigrette directions.

Makes about 2 cups.

No artificial colors, ingredients or preservatives added.

Ingredients:  Granulated garlic, granulated onion, Berbere mix (ground red pepper, paprika, salt, ground ginger, garlic, spices), chives, Aleppo chili.

Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.