I run on hummus and guacamole.
I sometimes joke that I should get t-shirts made that say that. I don't, nor is it a recommendation, but even though I've been following a vegan diet for over 12 years, restaurants, airports, and even many of my friends have not caught on to what else vegans can actually eat (cut vegetables aside.)
I love to entertain (at least I did before COVID) and I try to avoid making the same things twice when I do, just to keep things interesting. On one occasion I decided to make a non-hummus, cannelini bean dip and add color and flavor with one of my favorites, sundried tomatoes.
It tastes good and looks pretty too!
You will need:
1 can, drained, organic cannellini beans
Juice of 1 lemon
1/3-1/2 cup sundried tomatoes (not packed in oil)
1/2-1 TBSP fresh rosemary
1/4 c olive oil
kosher salt to taste
I gave options on the amount of certain ingredients so you can adjust to your liking. All you need to do next is put it all into a high speed blender, add some cut veggies or a flatbread cracker, pour it into a pretty and you are all set.