Black Bean Salsa and Garlic White Bean dip
Now I know Breakfast is the important meal of the day, but snack time is definitely a close second (or at least in my opinion.) That being said, these two dips were my go to snacks this summer. The Black Bean Salsa is a recipe I used to make before I became a vegan. Except it involved tons of sour cream and cheese.
The white bean dip is a result of what happens when you try to make hummus without chickpeas (for some reason I had a surplus of white beans and absolutely no chickpeas.) and frankly I didn’t expect it to come out as good as it did. Honestly, this stuff is way better than hummus. It is amazing with pita chips, pretzels and it even works as a sandwich spread.
Black Bean Salsa
1/4 cup black beans
3 tbs. medium salsa
1 tbs. vegan sour cream
1/2 a scallion, diced
1/4 avocado, diced
1. In a small bowl layer black beans, salsa, avocado, sour cream and scallions.
2. Serve with tortilla chips!
Garlic White Bean dip
1 16 oz. can cannellini or navy beans
1 tbs. tahini
olive oil
2 cloves garlic
salt and pepper
1. In a food processor blend beans, tahini, olive oil, garlic, salt and pepper until smooth.
2. Serve with pita chips!
