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!



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).



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.