Move over, mayo! This dip can be made with any kind of bean (kidney, black, white, and chickpeas are our favorites). It’s a great addition to turkey or cheese sandwiches. Or fill a sandwich with vegetables and bean dip, the way you’d use hummus. Of course, it’s also good scooped up with carrots and celery, or whole-grain tortilla chips.
Food processor (adult needed) or potato masher or fork
Strainer or colander
Medium-sized bowl (if you’re mashing by hand)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put all the ingredients in the food processor fitted with a steel blade and process until completely smooth. If you are adding optional ingredients (see Fancy That!, below), add them now, and pulse to combine.
- Put all the ingredients in the bowl and mash the beans with the potato masher or fork until they’re as smooth as you want them (or have the patience for).
- Taste the dip. Does it need a squeeze of lemon or a pinch more salt? If so, add it and taste again.
- Use right away or spoon into a lidded container, cover, and refrigerate up to 2 days.
Add any of the following:
Grated zest of 1 lemon or lime
1⁄2 cup chopped fresh basil, parsley, or cilantro leaves
1⁄4 cup Spinach Pesto or chopped olives
2 tablespoons chopped chili peppers, chives, onions, or shallots