easy white beans dip-vegan and perfect to snack

Easy beans dip

Easy beans dip, that is better than hummus.

I had this bean dip couple of times at a Mexican restaurant in The Hague and loved it. When I like something new in a restaurant I have to try making it at home 🙂 so here is my version of this delicious white bean dip for a Mexican dinner.

Easy beans dip

Recipe by Enara ParraCourse: Appetizers and SnackCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

Ingredients

  • 1 can of cooked white beans (or black beans)

  • 1/2 chopped onion

  • 1 chopped garlic clove

  • 1/2 teaspoon of cumin powder

  • 1/2 tablespoon of olive oil

  • 1/2 teaspoon salt

Directions

  • Heat a small pan over medium heat and add the chopped onion and garlic. Cook for 5 minutes, until golden.
  • Place the beans in a colander and rinse them under cold running water.
  • Place the beans, onion, garlic, cumin powder, salt and the olive oil in a food processor and blend them all until you get a creamy texture. You might need to add a little bit of water to get a creamy texture.
    Taste and adjust: add more salt, olive oil or cumin powder if needed and blend again.
  • Serve the dip with tortilla chips, carrot or paprika sticks…

Recipe Video

Notes

  • Store in the fridge for up to a week.
  • Use your favourite beans, my favourite is with cannellini white beans, so creamy and so good.

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