Post on: February 5, 2018.

Posted in: Cook.

Dip, dip, delicious! This bean dip recipe will change the way you snack.

 

Not only is this bean dip so tasty that is inspires mini mid-kitchen dance parties, it’s guiltless eating. Packed with protein, minerals and fibre, every bite of this dip fuels you for a happier, fuller, live younger day! Pair it with veggie sticks and kohlrabi chips…deliciously geeky snacking!

 

Grab hold of these delicious vegetable chips and dive into this plant-based protein dip. This dip also tastes great with long sticks of raw vegetables, such as carrots, radishes, kohlrabi, celery, bell peppers or zucchini. Yummy!

 

Ingredients:

For the Chips

2 medium-sized kohlrabis with stems and leaves removed

2 Tbsp grapeseed oil or olive oil

1 ½ tsp salt

½ tsp cayenne pepper

Black pepper to taste

 

For the Bean Dip

1 can of organic kidney beans, drained and rinsed

2 tbsp olive oil

2 tbsp of aged balsamic vinegar

2 sundried tomatoes and their oil, finely chopped

Sliced raw vegetables (e.g. carrots, kohlrabi, bell peppers, radish, asparagus).

 

Directions:

For the Chips

Preheat the oven to 400F. Slice the kohlrabi into small discs. In a large bowl, combine the oil, salt, pepper and cayenne. Then, toss in the kohlrabi discs until coated. On a baking sheet topped with parchment paper, lay the kohlrabi discs in a way that allows them to back evenly. Bake in the oven, turning the chips after 8-10 minutes. Once golden brown, remove the chips from the oven (about 15-20 minutes).

For the Bean Dip

Puree the beans, olive oil and 1 tbsp of vinegar in a food processor until smooth. Add in chopped sundried tomatoes. Option: add in a bit of chopped fresh rosemary. Serve with kohlrabi chips or long sticks of fresh vegetables.

 

Recipe from ‘Aging Bites‘, by Allison Tannis.