The green part of this dip is from Swiss chard leaves and the white is from a can of white kidney beans. You could also use spinach or kale. Bean dips are so easy to make with a food processor. I rarely follow a recipe and just toss in whatever I have on hand. This would be good with raw veggies, tortilla chips, plain crackers or even as a sandwich spread. (I just happened to have a loaf of bread baking in the oven right now).
1 can white kidney beans, drained and rinsed
1 tsp ground cumin
1 Tbsp nutritional yeast
1 clove garlic, minced
2 Swiss chard leaves (green part, not the veins)
1/2 tsp salt
splash water
few twists freshly ground black pepper
Put all ingredients into a food processor and pulse. Add a tiny bit more water if necessary. Blend until all the ingredients are fully mixed and smooth. Add more salt and pepper if required.
