I always like to have a dip on the go. Something I can snack on with raw vegetables or crackers in the afternoon when I feel a little peckish. Also, something I can snack on that is readily available and healthy. Usually, my dip is humous. Nothin’ wrong with that. I just like to change it up a bit now and then. Today I made this bean dip out of some red beans (similar to kidney beans, but smaller; used in Jamaican cooking).
This dip is based on the recipe, Wolffie’s Magnificent Baked Bean Chip Dip in La Dolce Vegan! by Sarah Kramer.
(BTW, “Tom” and I cook our beans from dry rather than use them from a can. The beans are cooked in a slow cooker on high for 3 to 4 hours depending on the bean. Once cooked, the beans are drained and cooled and packed into freezer bags in 1 1/2 cup portions, and kept in the freezer.)
1 1/2 cups red beans (or red kidney beans)
1 green onion, chopped
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin
1/8 tsp cayenne
1 1/2 tsp red wine vinegar
1 tsp tamari
1/4 tsp liquid smoke
2 tbsp. water
Throw everything in a food processor or blender and blend together until smooth. This takes about 5 minutes in my mini food processor, seen in this picture on the right:
Serve with tortilla chips, crackers, raw vegetables.