What to do with all those beans?
Whether you think of a hearty 7-layer dip with refried pinto beans or a luscious Mediterranean hummus, bean dips span the globe and your flavor palate. You can start with dried beans if you've got them, but canned and frozen work just as well.
In minutes, you'll have lunch for the little ones or the perfect accompaniment for your video happy hour --no need to share! Stepping out of the box, here are a couple of gateway bean dip recipes to get your creativity flowing! These are adaptable recipes, so feel free to make substitutions based on what you've got on hand. These dips can be scooped up with fresh veggies and chips or used as a sandwich spread. Anywhere you need a bit of extra flavor and a boost of protein, these will fit the bill.
Warm black-eyed pea dip
Black eyed peas aren't just for New Years Day! Try this warm dip for a deconstructed nacho.
1 15-oz can black-eyed peas, drained
¼ cup minced white onion
¼ cup sour cream
2 Tbsp chopped pickled jalapenos
1 cup shredded cheddar cheese
3 Tbsp salsa
Vinegar-based hot sauce, to taste
Tortilla chips, to serve
Heat your oven to 350°F. In a medium bowl, add drained black-eyed peas and mash roughly with a fork. Add remaining ingredients and stir to combine. Spread into a 1-quart baking dish or similar oven-safe container. Bake for 20-25 minutes, until hot and golden brown. Serve with tortilla chips.
Red lentil dip
1 cup dried red lentils
1 bay leaf
½ cup onion, chopped
¼ cup smooth tahini
3 Tbsp fresh lemon juice
2 Tbps coconut oil
2 garlic cloves
½ tsp grated fresh ginger
½ tsp cumin
¼ tsp ground coriander
¼ tsp turmeric
¼ tsp cardamom
¼ tsp cayenne
½ tsp sea salt
freshly ground black pepper
Water, if necessary for consistency
Add lentils, bay leaf, and onion to a medium pot. Add enough water to cover ingredients by an inch. Bring water to a boil. Reduce to a simmer, cover with a lid, and cook for 15 minutes or until the lentils are tender. Drain.
Transfer to a blender or food processor and add all the ingredients except water. Blend or process until smooth. If the dip is not creamy, add water 1 Tbsp at a time and blend to get your desired consistency. Serve dip warm or chill until ready to serve.
Edamame miso dip
12 ounces frozen shelled edamame, thawed
⅓ cup tahini
2 Tbsp red miso paste
1 garlic clove, smashed
½-inch piece fresh ginger, finely grated
1 Tbsp fresh lemon juice
2 tsp toasted sesame oil
2 Tbsp rice vinegar, or more to taste
Water, if necessary for consistency
In a food processor, pulse thawed edamame, tahini, miso, ginger and garlic until coarse. Add lemon juice, sesame oil and vinegar and process until smooth. Taste for seasoning and consistency. Feel free to add soy sauce or tamari to add saltiness, and if you'd like a smoother, thinner dip, add water 1 Tbsp at a time and blend to get your desired consistency.