Do you love hummus? I do. It’s made with the mighty chickpea, one of my favorite legumes, and is a dip or spread made from cooked, mashed chickpeas most often blended with tahini (sesame seed paste), olive oil, lemon juice, salt and garlic. Confession? Sometimes I get a little bored by hummus. But the good news is that if we remember that, really, it’s just a bean dip, we can make other variations by swapping out the bean variety and the spices and seasonings.
Here’s a quick and easy legume dip, featuring northern and pinto beans, perfect as a spread for veggies or crackers, as the star of a veggie sandwich wrap, or as a topper to a very veggie salad. And you can make it in under five minutes. Go!
North Meets South Bean Dip
- 1 can northern beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 – 3 cloves garlic, peeled and chopped coarsely
- 1/2 teaspoon dried chile pepper
- 1/4 cup coarsely chopped cilantro
- 1/4 – 1/2 teaspoon sea salt
- 1 – 2 tablespoons water
Pulse all ingredients in a food processor to achieve a creamy consistency (add water, as needed).
What is your favorite way to use vegan bean dip?