Creamy Bean Dip and Soup 😋🥣

Prepare once and make 2 unique dishes. Dip and Soup. 🥣💕🍽
The beauty of this dish is you can use different types of beans and switch out herbs to get a unique flavour. Some of our favorites are:

🍋 Lemon and thyme (recipe below)

🌿Rosemary and garlic

Mediterranean bean dip uses baked beans with basil, oregeno, tomato puree and parsley. Add your favourite herbs to make it unique. Split beans to make a dip or bean soup.

🍅Mediterranean bean dip with basil, oregano, parsley and tomato.

Lemon Thyme Bean Dip 🍋🌿

Ingredients

  • 1 1/2 cups cooked cannellini beans, drained and rinsed well or 1 can of beans

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon lemon zest

  • 1 small garlic clove

  • 1/2 teaspoon sea salt

  • freshly ground black pepper

  • 2 to 6 tablespoons water, if needed

  • Dash of dried thyme

  • Dash of dried parsley (to taste)

  • 2 teaspoons fresh thyme leaves or fresh herb of choice (no stems)

  • 1/4 cup of soaked cashews or pine nuts (optional for extra creaminess)

    Method:

  • In a blender or food processor, pulse the beans, olive oil, lemon juice and zest, garlic, salt, dried herbs and pepper until combined. Add the water and blend until smooth.

  • Blend in the fresh herbs. We like to serve the dip warmed. 😋

  • Serve with veggie sticks, pita or tortilla chips.

    Note: Split the beans or double the recipe to make a dip and soup.

    • The soup can use the same ingredients as the dip to make a hearty soup. Add 4 to 8 cups of water or broth. Add veggies of choice such as carrots, celery, squash, sweet potato or your favourite whole beans such as kidney, adzuki or black beans. 🍅🥕🥔🍆🍠

      Add your favourite spices such as curry, turmeric, Moroccan spice, jerk etc. Simmer, blend or leave veggies whole in the soup. Enjoy. 🥣

Bean Dip and sweet potato bean soup topped with green onion and shredded crab.

Alannah Codrington