Creamy Bean Dip (Vegan & Top 8 free)
This creamy bean dip is the answer to all your unsolved “what should we eat” questions. Or at least it has been for me over the last few weeks. It is a seriously versatile dip and pairs with pretty much everything from cheese and crackers, leftover baked chicken, on top of a salad, as a replacement for sour cream on a baked potato, with roasted veggies, and simply by the spoonful. The possibilities are endless!
How creamy is creamy bean dip?
Or should we ask, how do you make creamy bean dip creamy without cream? It depends on the beans and olive oil. Using butterbeans or cannellini beans instead of chickpeas gives a creamier and smooth texture. If it is not coming out smooth enough do not be shy about adding in more olive oil. Good olive oil should never be underestimated.
Another key to this dip is to gently cook the garlic, which mellows out the flavour and ensures it won’t steal the show. The beans also get a quick cook and then you blend with a pinch of salt, a dash of chipotle paste or other herbs. If you serve it right away, the dip will still be warm and perfect to spread over a piece of crusty bread. It is also excellent cold and keeps for a couple of days.
Drizzle creamy bean dip with olive oil
It’s kind of like hummus? Ummmm maybe? Having a sesame allergy, I’ve never tried real hummus because it contains tahini. Normally, tahini is what brings the creamy texture to hummus, so instead, I use a creamier bean, add a lot of olive oil and blend it like crazy!
I have no clue what I am missing when it comes to hummus, so I think it does the trick! What I do like about hummus is how many places serve it with a drizzle of olive oil. So I copied the idea and if this is why people love hummus, I get it!Print
Creamy Bean Dip (Vegan & Top 8 Free)
- Author: Kortney
- Total Time: 20 minutes
- Yield: 6 1x
Creamy bean dip is a vegan bean dip that rivals any hummus!
- 1/2 cup Olive Oil & extra for drizzling
- 3 cloves Garlic – sliced
- 1 can White Beans (400g)
- 1 tsp Chipotle Paste or cayenne pepper or herb like dried oregano
- Pinch of salt
- In a pan cook the garlic in olive oil over medium-high heat.
- Once the garlic becomes fragrant and just before it gets crispy (depending on heat and heat source this is roughly 4-5 minutes) add the beans.
- Let the beans cook for 5 minutes making sure they are all coated with the oil.
- Add the chipotle paste or spices and mix in well.
- Transfer bean mixture to a blender or food processor, add quark and pinch of salt. Blend until smooth.
- Garnish with chopped cilantro, more beans, sunflower seeds, sprinkle of smoked paprika( optional)
- Serve with crackers, veggies, pretzels; the choice is yours!
Don’t be afraid to add more olive oil while blending if the texture is not smooth or creamy enough for your liking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!
This dip looks delicious! I’m going to try it with some soy yogurt to make it vegan.
Oh I would love to know how that goes and the texture.