This post may contain affiliate links. Please read our disclosure policy
Looking for a tasty and healthy dip that’s perfect for any occasion? This Chickpea & Kidney Bean Dip is exactly what you need! It’s a breeze to make, packed with nutrients, and bursting with flavor. Whether you’re hosting a party, enjoying a snack, or adding it to your meals, this dip is sure to become a favorite.
Table of Contents
You Will Love This Recipe
This Chickpea & Kidney Bean Dip is not only delicious but also incredibly nutritious. The combination of kidney beans and chickpeas creates a rich, creamy texture that pairs perfectly with the bold flavors of garlic, red onion, and lemon juice. Plus, it’s vegan, gluten-free, and full of protein and fiber, making it a wholesome choice for everyone.
Ingredients and Substitutions
- 1 can kidney beans (with water content): Provides a creamy base and protein. You can substitute with black beans if preferred.
- 1 can chickpeas (drained): Adds texture and flavor. Cannellini beans are a good alternative.
- 2 garlic cloves: Adds a robust flavor. You can use garlic powder in a pinch.
- 1 red onion (chopped): Provides a sweet and tangy taste. Substitute with white or yellow onion if needed.
- 2 tbsp lemon juice: Adds freshness and acidity. Lime juice can also be used.
- 4 tbsp olive oil: Gives a smooth texture and richness. Avocado oil is a great substitute.
- Salt and pepper: Enhances all the flavors. Adjust to taste.
- Chili flakes, honey, and parsley: For garnish, adding a touch of heat, sweetness, and freshness.
How to Make Chickpea & Kidney Bean Dip
- Prepare the Ingredients:
Drain the chickpeas and chop the red onion.
- Blend the Base:
In a food processor, add the kidney beans along with their water content, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Add Chickpeas:
Add the chickpeas to the food processor. Pulse until you achieve a slightly chunky consistency, or continue blending for a smoother dip.
- Transfer and Mix:
Transfer the mixture to a bowl, then add the chopped red onion and stir until well combined.
- Garnish and Serve:
Garnish with chili flakes, a drizzle of honey, and chopped parsley.
How to Serve Chickpea & Kidney Bean Dip
- Fresh Vegetables: Carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes.
- Pita Bread: Warm, soft pita bread or crispy pita chips.
- Toasted Bread: Slices of toasted sourdough, whole grain, or baguette.
- Crackers: Your favorite variety of crackers, from whole grain to gluten-free options.
- Sandwich Spread: Use it as a spread in wraps or sandwiches for an extra layer of flavor.
- Salad Topper: Add a dollop to your salad for a protein boost.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 5 days. This dip can also be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips
For extra flavor, add a teaspoon of cumin or paprika.
If the dip is too thick, add a tablespoon of water or olive oil at a time until you reach the desired consistency.
Serve with fresh veggies, pita bread, or as a spread on sandwiches and wraps.
FAQ
Can I make this dip ahead of time? Absolutely! This dip can be made a day in advance and stored in the refrigerator. The flavors will meld together, making it even tastier.
Is this dip suitable for a vegan diet? Yes, this dip is completely vegan and gluten-free, making it a perfect choice for those with dietary restrictions.
What can I serve with this dip? This dip pairs wonderfully with fresh vegetables, pita chips, crackers, or as a spread on toast and sandwiches.
Can I use dried beans instead of canned? Yes, you can use dried beans. Cook them according to package instructions before using in the recipe.
Enjoy making and sharing this delightful Chickpea & Kidney Bean Dip! It’s sure to be a hit with everyone who tries it. Happy dipping!
Other Dips To Try:
Avocado Dip with Roasted Tomatoes
The Best Roasted Red Pepper Dip
Chickpea & Kidney Bean Dip Recipe (Vegan)
Equipment
Ingredients
- 1 can kidney beans with water content
- 1 can chickpeas drained
- 2 garlic cloves
- 1 red onion chopped
- 2-3 tbsp lemon juice
- 4 tbsp olive oil
- Salt and pepper to taste
- Chili flakes, honey, and parsley for garnish
Instructions
- In a food processor, combine kidney beans (including water), garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
- Add the drained chickpeas to the mixture. Pulse until desired consistency is reached, smooth or slightly chunky.
- Transfer the dip to a bowl and stir in the chopped red onion.
- Garnish with chili flakes, a drizzle of honey, and chopped parsley.
- Serve with fresh vegetables, pita bread, or use as a spread. Enjoy your Chickpea & Kidney Bean Dip!
Notes
- For a smoother dip, blend the ingredients longer in the food processor. If you prefer a chunkier texture, pulse briefly.
- Adjust the seasoning to taste with more salt, pepper, or lemon juice as needed.
- This dip can be made ahead of time and stored in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
- Serve with a variety of dippers such as fresh vegetables, toasted bread, pita chips, or use as a spread in sandwiches and wraps.
