It’s been raining here in the Midwest, and the first rain after a long winter has me dreaming of spring weather and starting my garden! Because of this, I was craving something fresh and herby for lunch today, and I came up with this green flavorful spread. Luckily, I had some fresh dill still chilling in my freezer! My initial intention with this concoction was to use it on cucumber sandwiches, but alas, my last cucumber had expired, so I had to get creative.
Fun ways to use this dip/spread:
- As a spread on cucumber sandwiches with some vegan feta (very summery).
- As a dip for roasted potatoes or other root vegetables (or tots, as you see above).
- As a pasta sauce, warm or cold.
- As a pizza/flatbread sauce (as you see below with some Daiya mozz sprinkled on top).
- As a dip for crackers or chips.
Use your imagination! It is definitely still edible hot or cold.
Quick and Easy Creamy Bean Dip With Fresh Dill
Equipment
- Immersion Blender (or any type of blender/food processor)
Ingredients
- 1 Can Garbanzo Beans – Reserve 1/2 of the liquid (aquafaba).
- 2 Tbsp Fresh Dill – I used frozen fresh dill that I harvested a while ago.
- 1 Cup Spinach – I also used frozen spinach.
- 1 Tbsp Plant-Based Mayo – You could leave this out if you don't have it, it just won't be as creamy.
- 1 Tbsp Nutritional Yeast
- 1 Clove Garlic
- Salt To Taste
- White Pepper To Taste – Could also use regular pepper.
Instructions
- Blend all ingredients together, including the reserved chickpea liquid (aquafaba) until it reaches your desired consistency.
- Taste and adjust salt/pepper as necessary.
- If you want it more like a spread and less like a sauce, add slightly less liquid.
- If you are omitting mayo, it might be a good idea to reserve a bit more of the chickpea liquid to replace that.
I hope you liked this versatile recipe. Let me know how you get creative in the kitchen below in the comments!
Category: Snacks/Appetizers
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