Cheese-y Hummus Dip

This recipe can be used as a hummus, spread, cream to a soup or pasta dish, mixed with salsa as a dip for baked chips, in tacos or nachos, as a salad or stir fry topper... the  possibilities are endless!

Category
Prep Time5 mins
 2 cups cooked pinto beans [or part pinto, part chickpea]
 2 - 3 tablespoons nutritional yeast
 2 tsp dijon mustard
 1 tsp apple cider vinegar
 ¼ cup unsweetened plant milk [I use organic soy]
 juice from 1/2 of a lemon
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp cumin
 ½ tsp spicy/taco/Meican salt-free seasoning mix
 ½ tsp chili powder [I like ancho or hatch chili, but any variety will work]
 ¼ tsp turmeric
 ¼ tsp smoked paprika
1

Add ingredients to a Ninja, Vitamix, or other food processor and blend until smooth.

 

Ingredients

 2 cups cooked pinto beans [or part pinto, part chickpea]
 2 - 3 tablespoons nutritional yeast
 2 tsp dijon mustard
 1 tsp apple cider vinegar
 ¼ cup unsweetened plant milk [I use organic soy]
 juice from 1/2 of a lemon
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp cumin
 ½ tsp spicy/taco/Meican salt-free seasoning mix
 ½ tsp chili powder [I like ancho or hatch chili, but any variety will work]
 ¼ tsp turmeric
 ¼ tsp smoked paprika

Directions

1

Add ingredients to a Ninja, Vitamix, or other food processor and blend until smooth.

Cheese-y Hummus Dip
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