Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Zesty Bean Dip with Nachos Vegan Gluten Free

Makes: 2 cups of dip

Smooth and spicy Mexican bean dip


  • 1 cup dry beans (or 2 cups cooked) (we suggest a dark-coloured bean)
  • ½ onion, chopped
  • 1 tomato, chopped
  • 1-2 cloves minced garlic
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 2-3 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt, soy sauce, tamari, Braggs (gluten-free option), to taste
  • optional: pinch of cayenne pepper or chili powder
  • optional: garnish with parsley (fresh or dried)
  • 1 bag of nacho chips (slice up carrot sticks for corn-free option)


  • To prepare dry beans: Soak 1 cup dry beans overnight in a medium-sized bowl of water. Drain and rinse. Put beans in pot with 3 cups of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain and let cool.
  • In a frying pan, cook the onion, garlic, cumin and coriander in olive oil until onion is translucent. Add tomato, and cook until heated through.
  • In a food processor, puree beans with the onion-tomato mix. Add olive oil, salt, cayenne (optional) and lemon juice to taste (adjust seasonings as desired). For a thinner consistency, add water. Puree until very smooth. Top with parsley (optional).
  • Serve with nachos.
Adapted from: "Moosewood Cookbook," by M. Katezan (1992)