If you’re looking for a flavourful dip that adds a little spice to your life, you’ve definitely found it. This nut-free chipotle bean dip is rich and creamy. The perfect dip for vegetables or pita chips. Or slather it on your favourite wraps or sandwiches for that spicy zing or a pop of flavour.
I think we can all agree that a good sauce is a game-changer when it comes to a meal. Well, I believe a dip works the same way. Whether you thin it down to drizzle over a bowl or keep it aside for dunking and dipping. A flavourful dip or sauce can take a ho-hum dish and make it sparkle. It’s like pure magic.
So, I’m often playing around in the kitchen to come up with new sauces, dressings and dips that will blow your mind. Most creamy plant-based dips are made from a base of nuts. I can see why. They lend a velvety smooth texture that is hard to rival. But what about the folks who are allergic to nuts? Or those who are limiting their fat intake for weight loss purposes, or perhaps a because of tough medical diagnosis.
That’s no reason to miss out on the flavour wonderland that is an amazing dip or sauce. So, I’ve been working hard to pack all of that flavour magic into a healthy package that can be enjoyed by the widest audeince possible. With a mixture of white beans and hemp seeds, I think we’ve hit that magic spot of creamy and smooth while amping up the nutrition and lowering the fat content. Trust me, you won’t miss it in this recipe.
In keeping with the idea of making plant-based living easy, I try to use simple ingredients that you’re likely to have access to.
To make this firecracker of a dip, you will need:
Cooked white beans (any variety you like)
Chipotle peppers in adobo sauce
Plant milk (I used soy)
If you want to keep this recipe nut-free, be sure to choose a plant-milk that is not nut-based. I used soy milk when developing this recipe, but I’m sure hemp or oat milk would work just as well.
Making Chipotle Bean Dip
This is a super simple recipe to make. Start by draining and rinsing the beans in a fine mesh strainer (if using canned).
Then, add all ingredients to the blender and blend until smooth and creamy.
You can adjust the spiciness of this dip by including more or fewer chipotle peppers to taste.
I’m a bit of a spice wimp, so I usually use 1 or 2 small ones. If you like it hot feel free to add more.
Serve with your favourite veggies, pita chips, or spread on a whole-grain tortilla for a veggie wrap that sends your tastebuds on a ride.
Next time you’re looking to flex your spice muscle or take your taste buds to flavour town, whip up this quick and easy dip that is sure to please.
- 3/4 cup cooked white beans (unsalted)
- 2 tbsp hemp hearts
- 1-3 chipotle peppers in adobo sauce
- 1 1/2 tbsp lemon juice
- 2 tbsp plant milk
- 1 tsp date syrup
- Drain and rinse the beans (if using canned).
- Measure out the remaining ingredients and add everything to a blender.
- Blend until smooth and creamy. Stop to scrape down the sides as needed.
- Store in an airtight container in the fridge. Should keep for a week or so.
Adjust the number of chipotle peppers to your desired level of spice.
Made this recipe? I’d love it if you’d tag me on Instagram (@mentalforlentils) and use my hashtag (#mentalforlentils). I love getting a peek at what you’re cooking up in your kitchen.