Balsamic Bean Dip

 

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Sometimes you just gotta dip! Bean-based dips used to sound a little odd to me but really are delicious and are far healthier than anything mayo-based, and importantly, on the whole much friendlier. Many people veer towards hummus, but the sesame makes it unsuitable for some (including us) so we needed a good basic alternative. This tangy bean dip is a great option – it whizzes up in seconds and the tang of vinegar works wonderfully with my homemade ritz crackers. I would advise to add a little balsamic at a time as varieties differ so much and you definitely want the right level of acidity for you. Very easy to keep dipping into this one.

Balsamic Bean Dip (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 1 big bowlful

  • 1 tin white beans, I used haricots but cannellini would be good
  • 2 tbsp extra virgin olive oil
  • 1-2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp garlic powder, or 1/2 clove garlic, crushed

– Whizz together all the ingredients in a food processor, except the balsamic – Add half the balsamic, taste and add more or not depending on taste – Pour into a bowl and drizzle over a little extra oil and balsamic and (if desired) scatter over a few basil leaves

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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