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.