Move over, mayo! This dip can be made with any kind of bean (kidney, black, white, and chickpeas are our favorites). It’s a great addition to turkey or cheese sandwiches. Or fill a sandwich with vegetables and bean dip, the way you’d use hummus. Of course, it’s also good scooped up with carrots and celery, or whole-grain tortilla chips.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Food processor (adult needed) or potato masher or fork
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Can opener
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Strainer or colander
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Measuring cup
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Measuring spoons
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Medium-sized bowl (if you’re mashing by hand)
Ingredients
- 1 (15-ounce) can beans, drained and rinsed with cold water
- 1 garlic clove, peeled and finely minced
- 1⁄4 cup cup olive or vegetable oil
- 3 tablespoons fresh lemon juice (about 1 lemon) or apple cider vinegar
- 1⁄2 teaspoon kosher salt
Instructions
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Put all the ingredients in the food processor fitted with a steel blade and process until completely smooth. If you are adding optional ingredients (see Fancy That!, below), add them now, and pulse to combine.
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OR
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Put all the ingredients in the bowl and mash the beans with the potato masher or fork until they’re as smooth as you want them (or have the patience for).
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Taste the dip. Does it need a squeeze of lemon or a pinch more salt? If so, add it and taste again.
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Use right away or spoon into a lidded container, cover, and refrigerate up to 2 days.
Notes
FANCY THAT!
Add any of the following:
- Grated zest of 1 lemon or lime
- 1⁄2 cup chopped fresh basil, parsley, or cilantro leaves
- 1⁄4 cup Spinach Pesto or chopped olives
- 2 tablespoons chopped chili peppers, chives, onions, or shallots
