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–+ servings
a white plate with white dip with green specks topped with red spices
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4.99 from 51 votes

Easy Vegan Bean Dip

Easy vegan bean dip that's quick to whip up. This dip is low in fat and using plant-based ingredients. Serve it with your favorite crackers, or crudites, or spread it onto a sandwich.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Servings: 16 servings
Calories: 137kcal
Author: Janelle Hama

Ingredients

  • 2 cups Cannellini beans Cooked, rinsed and drained, using canned beans is fine.
  • 1 whole Long chili red or green, roughly chopped
  • ½ teaspoon Onion powder or to taste
  • 1 clove Garlic or to taste
  • 1 small handful Chives or sub with 1-2 tablespoons of dry chives
  • ⅛ cup Fresh lemon juice or to taste
  • 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
    beans, spices and herbs in a blender
  • Place into a serving plate and garnish with your favorite toppings, see notes below for suggestions. Serve immediately.
    freshly blended vegan bean dip in a food processor

Video

Notes

Enjoy topped with fresh herbs, seeds, nuts or your favourite spices with some bread, crackers (try these chickpea crackers) or sliced vegetables.
This recipe will yield 2 cups.

Nutrition

Serving: 2tablespoons | 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