It is so much fun to make dips with different types of beans. Each have a different texture, resulting in a different tasting dip. The bonus is the method of making the dip is basically the same every time. Pretty much like making hummus. Eventually, you can almost do it in your sleep!
Having a version of a bean dip or hummus in the fridge is a great way of making a quick and easy meal when you get caught out for time. Chop up whatever vegetables you have sitting around, maybe add in some leftovers, then dollop a big glob of bean dip on the side to make it eat like a cohesive dish. A bit like making a buddha bowl. Every time I do it, I get surprised at how tasty the meal ends up being. Give it a try!
This dip also goes really well with the oven baked Sprouted Chickpea Falafels, for an authentic tasting Middle Eastern dish without the oil.
Add all ingredients to the bowl of a food processor. Use a small one, if you have it.
Process to a smooth paste. Stop and scrape the sides from time to time to ensure even blending. Add reserved bean liquid until the consistency you desire is achieved.
Serve immediately, or refrigerate in an air tight container, for up to a week.
Yield: makes 1 1/4 cups
Ingredients
Directions
Add all ingredients to the bowl of a food processor. Use a small one, if you have it.
Process to a smooth paste. Stop and scrape the sides from time to time to ensure even blending. Add reserved bean liquid until the consistency you desire is achieved.
Serve immediately, or refrigerate in an air tight container, for up to a week.
Yield: makes 1 1/4 cups
Leave a Reply