This quick and easy bean dip is great all year round. Loaded with chickpeas, kidney beans, cannellini beans, and whatever fresh veggies you have around! Tossed with a delicious garlicky apple cider vinegar dressing & fresh herbs.
Recipe by Robert Collis. You can find him at Vegan Robb or on Instagram @veganrobb.
Prep Time: 5 mins
Cook Time: 5 mins
Bean Dip Base:
1.5 Cup Organic Chickpeas soaked (or 1 Can)
1.5 Cup Organic Kidney Beans soaked (or 1 Can)
1.5 Cup Organic Cannellini Beans soaked (or 1 Can)
1 Small Red Onion
3/4 C Chopped Fresh Parsley
2 Tbsp. Chopped Fresh Dill
Salt & Pepper to taste
1/4 C Olive Oil
1/4 C Apple Cider Vinegar
2 Cloves Garlic Minced
Make the Dressing:
Whisk together olive oil, apple cider vinegar, minced fresh garlic, and salt and pepper to taste, set aside.
Prep Beans & Veggies:
Rinse the beans if using canned. Peel & dice the carrots. Peel, de-seed, & dice cucumber. Peel & dice red onion. Remove the parsley leaves & dill fronds from the stem & roughly chop.
Combine & Serve:
Combine the beans, veggies, herbs, and dressing to a large bowl & toss together. Salt and pepper to taste. Can be served immediately, or marinated in the fridge for an hour.