This post may contain affiliate links.
I love eating a variety of beans. So I wanted to move forward from having just chickpea hummus as a dip or spread of choice. I created this bean dip where you can rotate between different beans. The taste works with all of them. Unlike hummus where tahini is the seed butter that brings that amazing taste, cashew butter is used here. My favourite beans for this dip are pinto followed by black-eyed peas.
This dip is rich and creamy and very easy to make. Just put all ingredients in the food processor and you have a great snack ready to eat. You can spread it on bread, eat it with vegetables or have it as a side with cooked and roasted vegetables or in a buddha bowl.
Bean Dip (V, GF)
- 1 can (around 240g after discarding the liquid) beans of choice pinto beans, black-eyed peas, butter beans, cannellini beans, haricot beans, edamame, chickpeas
- 54 g (3 tbsp) cashew butter
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) fresh lemon juice
- 1/4 tsp salt
- 15-30 ml (1-2 tbsp) water
- roasted and crushed walnuts or pistachios optional
- Discard the liquid* from a can of chosen beans.
- Put all ingredients (except optional roasted nuts) in a blender. Mix well until you get the consistency of a dip.
- If you wish you can add to the dip some roasted and crushed pistachios (for edamame) or walnuts (for all other beans).
Walking Through Lavender Fields is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you make a purchase through one of those links, Walking Through Lavender Fields will receive a small commission from the purchase at no additional cost to you. I only recommend products that I love and use through my affiliate links.