Basic Bean Dip


Makes 2 cups

This dip is wonderfully simple to prepare, and better yet, you can make it using any bean variety. It’s delicious served as a dip for veggies, a topping for Beany Bruschetta or as a sandwich spread. Placed in a vintage jar, it makes a thoughtful hostess gift. Double or triple the recipe and keep leftovers in the fridge for up to 1 week.


• 1½ cups beans (white, garbanzo, and black beans are favorites, precooked)
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 cloves garlic; or 1 teaspoon powdered or granulated garlic
• 1 teaspoon salt
• 1 teaspoon dried sage or thyme (optional)

Add ingredients to a blender or food processor and puree until smooth.

Note: See the Bean Soaking and Cooking Chart bean preparation instructions.

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