Bean and Sauerkraut Dip with Crackers

Ingredients

  • 2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
  • 3/4 cups bottled sauerkraut with 2 tablespoons of its juice
  • 2 Tbsp fresh dill, minced
  • 2 Tbsp Dijon mustard
  • 1 tsp freshly ground black pepper

Instructions

Blend all ingredients well in a food processor and serve with crackers.

This recipe comes from Vedge Restaurant in Philadelphia.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Thursday, June 27, 2019

Herbivorous Happy Hour

Thursday, August 8, 2019

Leaflet at the Cat Video Festival