White bean dip – Vegan

  

  

Filling, creamy and a great source of protein. A simple bean recipe can edge out dips and spreads with ease.

Try this simple 5 minute recipe on for size.

Ingredients:

1 large can of Cannelloni Beans with juice

3 cloves of garlic

2 tbsp nutritional yeast

Juice of 1 lemon

1/4 cup water in case of dryness

1/2 tsp sea salt

1/2 tsp ground pepper

1/2 tsp paprika

Method: 

Combine all ingredients in food processor and blend until smooth.

Serve with crackers or veggies for dip. Use as a great sandwich/pita/flat bread spread!

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White bean & chickpea hummus

Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.

You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.

Check out my quick and easy dipping crisp recipe added here.

Ingredients: 

1 can of organic white beans or 1 cup soaked dry beans

1 can of chickpeas or 1 cup soaked dry beans

4 cloves garlic

1/4 tsp Himalayan rock salt

1 tsp Herbamare

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tbsp avocado oil

Paprika to garnish

Water as needed

Method: 

Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.

Sprinkle with paprika to finish.

Try your own homemade crisps for dipping!

Ingredients: 

1 package Ezekiel sprouted whole grain tortillas

Spray coconut oil

Garlic infused sea salt

Method:

Preheat oven to 375.

Use a pizza cutter to achieve triangular chip shape.

Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.

Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.