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!

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

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

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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)

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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