North Meets South Vegan Bean Dip

by JL Fields on June 23, 2014

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!

bean dip

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What is your favorite way to use vegan bean dip?

  • Bianca

    Yum. I love mixing up different kinds of beans in hummus!

    • JL

      The. Best.

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