Easy Vegan Bean Dip Without Oil
Super easy vegan bean dip without oil is ready in five minutes. Cannellini beans (or any white beans) are blended with fresh chives, garlic, lemon juice, chili that have been elevated with onion powder and salt. Gluten free and low fat too.
Servings: 2 cups
Calories: 137kcal
Equipment
Ingredients
- 2 cups Cannellini beans or butter beans. Drained.
- 1 whole Long chili red or green, roughly chopped
- ½ teaspoon Onion powder or to taste
- 1 clove Garlic
- 1 small handful Chives or sub with 1-2 tablespoons of dry chives
- ⅛ cup Fresh lemon juice
- 1 teaspoon Salt or to taste
Instructions
- In a food processor, place all ingredients and blend until creamy. You will need to scrape down the sides a couple of times. Taste test and adjust to suit your liking.2 cups Cannellini beans, 1 whole Long chili, ½ teaspoon Onion powder, 1 clove Garlic, 1 small handful Chives, ⅛ cup Fresh lemon juice, 1 teaspoon Salt
- Place into a serving plate and garnish with your favorite toppings. See serving suggestions. Serve immediately or cold.
Video
Notes
Adjust the salt, lemon, chili, onion powder to suit your taste.
Store in an airtight container in the fridge for up to five days.
Enjoy topped with fresh herbs, seeds, nuts or your favourite spices with some bread, crackers (try these chickpea crackers) or sliced vegetables.
Nutrition
Calories: 137kcal | Carbohydrates: 29g | Protein: 10g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1548mg | Potassium: 34mg | Fiber: 9g | Sugar: 0.5g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 4mg