Bean and Veggie Dip

Hummus is not the only bean dip in town. It’s time to think outside of the hummus box and start making your own bean dips at home. Use any type of bean to make a dip; kidney, cannelini, garbanzo, or black beans and you can use canned or cooked from dried. Just pour them into a food processor, add garlic, veggies (like scallions, carrots, peppers and sun-dried tomatoes), a splash of olive oil, lemon juice and salt and pepper. Give it a whirl and voila! A super easy, healthy, tasty dip for sandwiches, salads or even for breakfast with eggs and toast.

Garbanzo Bean and Veggie Dip


15 ounce can garbanzo beans, drained, saving the liquid

1 clove garlic, roughly chopped

2 scallions, roughly chopped

1 small carrot, shredded

4 sun dried tomato halves

juice from half a lemon

3 tablespoons fresh basil, chopped

2 tablespoons olive oil

Salt and pepper


Place drained garbanzo beans and garlic on food processor. Pulse a few times. With the food processor running, pour in just enough of the bean liquid to allow the beans to become smooth and creamy. Add scallions, carrot, tomato, and lemon juice. Process until vegetables are more finely chopped and combined with the beans. Place in a bowl and top with chopped basil, olive oil and salt and pepper.





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