Bean And Walnut Dip
I love hummus, but it’s nice to vary it a bit. Bean and walnut dip is a hummus-type dip that is oil free and vegan. It is made with black eyed beans, which are complemented well by the earthy flavours of walnuts and cumin. If you don’t have black eyed beans in the cupboard, then a tin of chickpeas will also work well.
I love walnuts and I try to eat a handful every day. Nuts are so healthy! I’m not qualified to go into the ins and outs of the healthful effects of eating nuts, but if you’d like to learn more, I’d recommend taking a look at the https://nutritionfacts.org/ website. I find this to be a fantastic resource. In particular I’d recommend this podcast.
There is nothing nicer than bean and walnut dip spread thickly on freshly baked bread or toast. For lots of wholegrain bread recipes, see my ‘Bread’ recipe section, here. For other vegan dips and spreads, there are more here.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
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- 1 tin black eyed beans (drained)
- 1 desert spoonful tahini paste
- 1 desert spoonful lemon juice
- 2 tbsp walnuts
- 1/2 tsp ground cumin
- 1/4 tsp garlic granules
- salt (to taste)
- about 3 tbsp water
Blitz all the ingredients in a food processor. Slowly add the water through the lid to bring the mixture together. Season to taste.