Want to get in some extra protein or spice up your meal! These dips are delicious and very fast to prepare especially if you use canned beans/frozen peas.

Garden pea dip for 2

Ingredients:

• 170 g (6oz) garden peas (I used frozen peas)
• 20 ml (0.7 fl oz) water
• 2 cloves of garlic (some additional for the top)
• 1/2 tsp salt

Instructions:

1. If you are using frozen peas like I did, to save some time, start by defrosting them. Pour over them some boiling water.
2. While it is warming up, prepare the garlic. Mince up two cloves and boil them in a pan. If you want to use oil, use 1 tsp oil on low heat to cook the garlic, but if you don’t just cook it on low heat in water until it all evaporates and leaves soft garlic pieces behind.
3. Once the peas are no longer frozen, pour off the water, add the 20 ml of water along with the salt and garlic, and blend it together.
4. You can fry some additional garlic slices in some oil for extra crunch and decoration on you dip.
5. If you want it to be spicy you can just mince it and add it to the mixing bowl, along with the but if you want it to have a more mild taste, less spicy and in my opinion a bit more flavorful.

Tip:

1. If you want it to be spicy just add the minced garlic to the peas and blend it that way. I personally find it to be less flavorful this way, but if you want it to be spicy and in need to scare vampires away this is the choice for you. 😉
2. For best and freshest flavor use fresh or frozen peas. Canned peas already have a taste to them, which doesn’t really harmonize with the garlic.
3. If you would like to make it extra creamy and a little bit les peay (if that is even a word) feel free to mix in 1 tbsp of vegan mayonnaise.

Great northern bean dip with onion for 4

If you are from Europe, this dip might remind you of “bread and dripping” both in look and in taste (especially if you add a bit more red onion than what the recipe calls for).

Ingredients:

• 210 g dry/550 g (7.4 oz/19.4 oz) cooked great northern bean
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 stalk of spring onion
• 1/3 (or more ;)) red onion
• 2 tsp oil

Instructions:

1. Blend the beans, the salt, the pepper, 1 stalk of spring onion chopped together.
2. Thinly slice up the red onion and cook it with 2 tsp oil until it is lightly golden. Add some splashes of water along the way if you don’t find the oil enough (or add more oil if that’s what you prefer).
3. You can mix all of the cooked onions into the dip or save some for garnish.

Tip: The mushier the beans, the better for blending. If you overcooked some beans at home, you can use them up for this recipe. If you are using canned beans you might want to cook them for an extra 2-3 minutes to make blending easier, but it is not necessary.