Bean Dips

vegan

Beans dips are just oh-so-easy, versatile in both ingredients and how they end up on your plate, as well as providing a quick dose of protein.

The above is a Kidney Bean Dip, with cumin, lime, tomato and other flavors inspired by Nigella Lawson. Here served with my new favorite tortilla chips: Whole Earth Really Seedy Multi-Grain Tortilla Chips (we buy 'em at Costco).

Hummus - process cooked chickpeas with olive oil, lemon juice, tahini and salt to taste. Yum!
I also make an identically delicious version with green mung beans (and here) instead of chickpeas.

Elias treats us to hummus (he is a master home chef and Lebanon-born, so you know he knows hummus!)

Refried Beans - very easy to make yourself - a staple in one of our signature meals: nachos!

I still loosely use the recipe I originally found in How it all Vegan
(this one does require some easy stove-top cooking):

Refried Beans
Cook in a medium pot on medium to low heat for 10-15 minutes:

• 2 c cooked beans
• about 1/2 c water – may want to hold back a bit at first
• 2 cloves garlic, minced
• 1/2 c chopped cilantro
• 1 t cumin
• 1/4 t cayenne
• 1 tomato, chopped

Remove from heat and mash if desired.  Add salt to taste. Serve over rice or in a burrito, etc.

10-minute Carrot and Bean Skillet

vegan

So fast, there's no reason not to cook at home. Your rice might take longer, so have that ready or start it a bit beforehand.

Grate and saute carrots with spices of your choice (cumin, coriander, curry, ginger or ...)
Add canned or cooked beans, heat through. Add salt and more olive oil to taste.
Serve on rice or whatever suits your fancy.

Grated carrots are a nice base for quick-fried veggies, also see Carrots, Portobellos and Edamame but the variations are endless!