I'm always looking for lactose-free dips because I'm lactose intolerant and, well, dips are my favorite. This one is healthy and just spicy enough, and actually tastes like a meaty taco dip with fatty refried beans. Top it off with some soy sour cream and fresh cilantro and dig in with some homemade tortillas.


Recipe Summary

10 mins
17 mins
27 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.

  • Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.

  • Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.

Cook's Note:

I love to serve this dip as a meat-free, dairy-free taco filling. Scoop into taco shells, top with desired taco toppings (olives, lettuce, tomato), and a dollop of dairy-free sour cream. Carnivores won't know what hit 'em!

Nutrition Facts

113 calories; protein 4.2g; carbohydrates 21.7g; fat 1.1g; sodium 733.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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Rating: 4 stars
Very flavorful great tasting dip. I cooked for 15 minutes as stated and didn't have any liquid left to drain off. I thought the dip was just a little dry. I ended up adding some liquid from some salsa to it. I thought this would be good cold like hummus but it was much better warmed up even better with some shredded cheese melted on it. Read More