Description
This healthy vegan dill sour cream dip is made from navy beans. The combination of all the ingredients makes the dip taste light, refreshing, and interesting.
Ingredients
- 2-½ cups Cooked Navy Beans
- ½ cups Lemon Juice
- ¼ cups Apple Cider Vinegar
- ⅓ cups Hemp Seeds
- 1 teaspoon Salt
- ¼ cups Fresh Dill, Finely Chopped
- 2-½ cups Cooked Navy Beans
- ½ cups Lemon Juice
- ¼ cups Apple Cider Vinegar
- ⅓ cups Hemp Seeds
- 1 teaspoon Salt
- ¼ cups Fresh Dill, Finely Chopped
Preparation
Combine all ingredients except dill in an electric blender and then blend until smooth. Because mixture is thick, blender blade may spin freely in an air pocket. To correct this problem, use spatula to fold down mixture and pulse intermittently if necessary.
Transfer into a serving dish and then add dill. Use spatula to fold dill and bean mixture together. Cover with plastic wrap or lid and then chill in refrigerator for at least 2 hours before serving.
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