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.
- Cutting board
- Sharp knife (adult needed)
- Food processor (adult needed) or potato masher or fork
- Can opener
- Strainer or colander
- Measuring cup
- Measuring spoons
- Medium-sized bowl (if you’re mashing by hand)
- 1 (15-ounce) can beans, drained and rinsed with cold water
- 1 garlic clove, peeled and finely minced
- 1⁄4 cup cup olive or vegetable oil
- 3 tablespoons fresh lemon juice (about 1 lemon) or apple cider vinegar
- 1⁄2 teaspoon kosher salt
- 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.
FANCY THAT! 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