I LOVE dips! From Hummus to Bean Dip, or Mediterranean Lentil Dip and beyond! And best thing about them, after eating them of course, is how easy they are to make!
It really just comes down to 4 things:
Beans/Legumes + Oil + Acid + Herbs and Spices
Start with about 1 1/2 Cups or 1 15-oz. Can of Beans or other Legumes
Examples:
- Chickpeas
- Black beans
- Borlotti beans
- Butter beans
- Cannellini beans
- Edamame
- Lentils
Oil
Examples:
- Plant-Based Unsweetened yogurt
- Nut butter
- Sunflower seed butter
- Tahini
Some Brightening Acidity
Examples
- Citrus ( lemon, lime, grapefruit or orange) juice
- Citrus ( lemon, lime, or orange) zest
- Apple Cider Vinegar
Fresh or Dried Herbs & Spices
Examples
- Chives
- Cilantro
- Cumin
- Dill
- Fennel
- Ginger
- Parsley
- Sage
Need some inspiration?
Chickpeas + Tahini + Olive Oil + Lemon Juice/Zest + Cumin & Garlic
Black Beans + Plain Yogurt + Lime Juice/Zest + Cilantro and Chilis
Navy Beans + Sunflower Seed Butter + Orange Juice/Zest + Paprika
Edamame + Tahini + Rice Vinegar + Grated Ginger & Toasted Sesame Seeds
Green Lentils + Tahini & Chopped Kalamata Olives + Lemon + Garlic
Refried beans + Sour Cream + Lime Juice + Cumin, Jalapeno & Cilantro
Lima Beans & Cooked Beets + Pumpkin Seed Butter + Lemon Juice/Zest + Za’atar spice blend
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