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.

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Recipe Summary

prep:
10 mins
cook:
17 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2017
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
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