3 Easy Bean Dips

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These three bean dips are great for snacking or making entire meals! They only take about 5 minutes to make, keep for several days in the fridge, or you can freeze them so you’re always prepared! Check out the video to see how easy they are to make and for meal ideas using each dip. Find the recipes below.

If you like these dips, you might also like my Vegan Rotel!

Hummus

plate with triangle slices of pita around a ramekin of hummus

Ingredients

  • 1 cup dried chickpeas (or two 15-ounce cans no-salt added chickpeas, reserve the liquid)
  • 1 teaspoon cumin
  • 3 to 4 garlic cloves, minced (or 2 teaspoons garlic powder)
  • 2 teaspoons salt substitute (I used Selacious from Local Spicery)
  • 6 tablespoons lemon juice
  • ½ cup aquafaba
  • ¼ teaspoon black pepper
  • 1 tablespoon tahini

Directions

  1. If using dried chickpeas, soak the chickpeas overnight. Drain and rinse, and then cook in the Instant Pot with about 2½ to 3 cups fresh water at high pressure for 20 minutes. Save ½ cup of the aquafaba (cooking liquid).
  2. Add the cooked chickpeas to a food processor container with all the other ingredients.
  3. Blend until smooth, scraping down the sides as needed. Add more aquafaba or some water or vegetable broth if needed to get the desired consistency.

White Bean Za’atar Dip

plate with various sliced vegetables around a ramekin of white bean dip

Ingredients

  • 2 15-ounce cans great northern beans, drained and rinsed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon date syrup
  • 1 heaping tablespoon za’atar spice blend
  • 2 or 3 tablespoons water as needed to adjust consistency

Directions

  1. Add all ingredients to a food processor container.
  2. Blend until smooth, scraping down the sides as needed. Add more water as needed to get the desired consistency.

Black Bean Brownie Dip

plate with apple slices around a ramekin of brownie dip

Ingredients

  • 1 cup plant-based milk
  • 8 medjool dates, chopped or about 1 cup
  • 2 15-ounce cans black beans
  • 2 teaspoons vanilla powder
  • 6 tablespoons carob powder (or cocoa powder)

Directions

  1. Soak the dates in the plant-based milk for 20 to 30 minutes for best results.
  2. Add all ingredients to a food processor container.
  3. Blend until smooth, scraping down the sides as needed. Add more water as needed to get the desired consistency.