Vegan Sun Dried Tomato Dip Without Cream Cheese
This creamy, protein-packed Vegan Sun Dried Tomato Dip without cream cheese is quick, easy, and ready in just 5 minutes. Perfect as a spread, snack, or appetizer, it pairs beautifully with veggies, crackers, or pita bread.
Equipment
- 1 high speed blender or food proccesor
Ingredients
- 2 cups cooked white beans
- ⅓ cup oil-packed sun-dried tomatoes drained, chopped
- 3 tablespoons tahini
- 3 tablespoons lemon juice freshly squeezed
- 2 garlic cloves minced or chopped
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper freshly ground
- ¼ cup water
Instructions
- Combine all ingredients in a food processor or blender.2 cups cooked white beans, ⅓ cup oil-packed sun-dried tomatoes, 3 tablespoons tahini, 3 tablespoons lemon juice, 2 garlic cloves, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon black pepper, ¼ cup water
- Blend on high until smooth and creamy, adding a spoonful of water if needed. Taste and adjust seasoning if needed. Serve with a drizzle of olive oil and some chopped sun-dried tomatoes.
Notes
- If you use dry sun-dried tomatoes, soak them in hot water for at least 30 minutes until very soft, then drain before adding to the recipe.
- Sun-dried tomatoes vary in saltiness, so taste and adjust at the end for the best flavor.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 205kcalCarbohydrates: 26gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 321mgPotassium: 582mgFiber: 7gSugar: 1gVitamin A: 254IUVitamin C: 16mgCalcium: 60mgIron: 3mg
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