Different than a gooey dip, this cheese-flavored dip is a variation on a hummus- using any kind of beans or lentils you like. I recommend sprouting, or at least soaking to increase digestibility prior to blending. If you sprout, you don’t have to cook them the beans fully. I like a warm dip, so I blanch them for 30 minutes or until soft, but you could skip this step.
Nutritional Yeast is a vegan source of protein from a non-candida forming yeast calledSaccharomyces cerevisiae also known as Brewer’s Yeast. With about 9 grams of protein per Tablespoon, it’s a great way to sneak extra protein into your diet. It is also a good source of vitamin B12 due to fortification. People prone to kidney stones or who have too many oxalates may be intolerant of this superfood, but for most people it’s a great addition to a vegan or vegetarian meal or snack. It can replace parmesan cheese when sprinkles on organic popcorn or even on pasta dishes. Check it out here in a piquante flavored cheese dip.
- 1 cup cooked (sprouted) chickpeas or mungbeans
- 3 cloves garlic, peeled
- 3 Tbs. Nutritional Yeast (I like Lewis Labs)
- 1/2 tsp dried mustard
- 1/2 tsp unfiltered apple cider vinegar
- 2/3 cup olive oil
Add sprouted beans/peas to a pot of boiling water and reduce to simmer for 5 minutes.
- Add sprouted beans/peas to a pot of boiling water and reduce to simmer for 30 minutes
- Strain and add the chickpeas or mungbeans to the bowl of a food processor
- Place garlic cloves and apple cider vinegar with the beans
- Process until finely chopped
- Add nutritional yeast flakes and mustard powder process until smooth.
- Process 2 minutes, or until no lumps remain.
- With motor running, add oils in a slow, steady stream until mixture is emulsified into a mayonnaise-like sauce
Serve with rice, on a veggie tray, on nut crackers, crudite or with organic corn chips!