Almost exactly three years ago, I posted a recipe for roasted garlic white bean dip. That dip is not unlike hummus except that hummus calls for chick peas instead of beans. Last week, I was craving that dip again but wanted to change things up. I added tomatoes for tang and sriracha for heat, and thus, this fragrant, irresistible hors d’oeuvre was born. I’m not going to go as far as saying that this recipe will replace guacamole in your party snack repertoire but it will certainly make a valiant try. And I assure you, no one will even miss that green standby if you serve this.

The best part is, served alongside some Finn Crisps, this is a healthy vegan snack, full of fiber, protein and other essential nutrients.

(Yield: 1 bowl will serve about 4 people)

Ingredients:

1 15 oz can kidney beans, drained and rinsed

1 head of garlic, roasted*

3/4 tsp sriracha

2 tbsp extra virgin olive oil, divide

1/2 c finely diced tomatoes

1 tbsp finely chopped shallot (red onion also ok)

Salt + pepper

*How to roast garlic: Heat oven to 400F. Peel the papery outer layer of garlic head, leaving the cloves intact. Cut off 1/3″ off the top of the head and discard, exposing the flesh of the cloves. Drizzle with 1 tbsp of oil, and using your hands, coat the head evenly. Wrap in foil and roast for 35 min. Cool completely before handling.

Procedure: Squeeze garlic cloves out of the head and add to food processor along with 2/3 of beans (reserve 1/3 beans for later). Puree. With the motor running, add sriracha and oil. When fully incorporated, stop motor and remove the blade. Using a spoon, stir in tomatoes, shallot and remaining beans. Add salt and pepper to taste.

What is your standby party snack?