Dill & Chive Bean Dip or Spread (Oil-free)

January 4, 2016

Oil Free

By: Jasmine Briones 

This past Christmas season, a few friends and I put together a Vegan Holiday Potluck here in LA and gathered the community together for an afternoon of good food, friends, and of course, dogs 🙂 I wanted to bring a healthy oil-free option to the potluck, and this is what I came up with.

Chris and I went to the Hollywood Farmer’s Market and came home with among other things, 2 fresh sourdough baguettes + dill & chives, two ingredients we use often on our avocado toasts for breakfast, in salads, and now in our newfound favorite, bean dips! We went to Whole Foods following the farmer’s market to pick up grains and legumes for his One-Pot Chili Spiced Lentils & Rice recipe that he was putting together for the potluck, and when we were browsing the aisle of the market, I was inspired by the array of beans and legumes to make a dip/spread for the baguettes we had purchased.
This recipe is packed with flavor, and it is a nutrient powerhouse! Where do vegans get their protein? Here is where! Chickpeas have 2.4 g per cup, and canellini beans have a whopping 6 g + the nutritional yeast adds a good source of B12 🙂

If you haven’t already tried dill on avocado toasts or in dips or spreads, GET ON IT! I can’t believe I was missing out on it for so long. My mom had dill growing the garden for the longest time and I should have taken advantage of it at the time + dill contains a significant amount of vitamin A and vitamin C.Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Dill & Chive Bean Dip or Spread {oil-free, low-fat}


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: 6

Ingredients

  • 16 oz. cooked garbanzo beans* (chickpeas)
  • 16 oz. cooked cannellini beans*
  • 1/3 cup dill + more to garnish
  • Juice of 1 lemon, about 3 tbsp
  • 3 cloves roasted garlic
  • 2 tbsp chopped chives + more for garnish
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt
  • A few dashes of fresh black pepper
  • Red pepper flakes (to top)

Instructions

  1. Preheat oven to 400F and place the garlic on a lined baking sheet for 8 mins, or until golden. In , the meantime, prepare and place the rest of your ingredients in the blender.
  2. Run all of the ingredients in a high speed blender until smooth, stopping to mix it when needed. Add water if necessary.

Notes

Avoid canned beans and opt for boxed or bagged beans to reduce risk of BPA exposure.

  • Prep Time: 10 mins
  • Category: Side
  • Cuisine: Vegan

Sources: Vegan Health | Organic Facts

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Recipe rating

  1. I can’t wait to try this spread for snacks and lunch boxes! Thank you for sharing.

  2. teri says:

    Looks wonderful, surprised that is didn’t have avocado in it,

  3. Elizabeth says:

    Just made the dip-delicious! Should have read the comments beforehand as I was baffled as to why mine didn’t turn green…. Will be sure to add some avocado next time! How much would you suggest?

  4. Victoria says:

    I made this & it was amazing (:

  5. Ana says:

    Hi Jasmine,
    I’m new to your website and youtube channel and I am already in love with both of them 🙂
    I have two questions for you, hope you can clarify me:

    1) I am used to use olive oil and coconut oil but I would like to stop using them.. Is there any kind of replacement needed or, in the recipes that I may find that have them, I just leave it out?

    2) I have a bachelor degree in management and that is the area I’m working on but I am developing a passion for Nutrition. Being Vegan, I’m skeptical on attending the regular courses as they will probably not follow a vegan background. I read that you are studying clinical nutrition. Do you think this is an issue? Or the information given during the course is not “vegan-dependent”?

    Thanks,
    Ana

    • Hi Ana! That is a great question. A lot of recipes can simply have oil swapped out for vegetable both or water, but in recipes such as biscuits, croissants etc. would not work well! There is a great post from forks over knives you can check out here: http://www.forksoverknives.com/plant-based-cooking-how-to-cook-without-oil/ . I hope that helps! As a vegan in a conventional program, towards the end when it started getting into specific recommendations it did get challenging. I was too frustrated, but I also realized that what I wanted to be able to get a full understanding of the general assumptions and education concerning nutrition, and see just what is said and how that could be changed. Having a degree in this field is definitely opportunity for credibility and opportunity, and I was also able to connect with various other vegans in the program that I know in the long run can help and support me and vice versa. If you would like to take the course simply for educational purposes and not for a degree/career in the field, I am currently earning a certification in plant based nutrition from eCornell and I would HIGHLY recommend the program. It is 100% plant-based and so helpful in gaining both a full detailed education on as well as confidence in your knowledge of the topic.

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