3 High-Protein Spreads Every Vegan Should Know How to Make!

black beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas provide similar texture and flavor, while kidney beans are often less expensive.

beets

🥗Healthier: sweet potatoes

💰Cheaper: canned beets

Sweet potatoes are nutritious and can add sweetness, while canned beets save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and healthy fats, while canola oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers add flavor without heat, while banana peppers are often less expensive.

Roast 1 medium beet in the oven for about an hour until fork tender and cool enough to handle.

Once cooled, peel the skin off the beet and chop it into smaller pieces.

In a food processor, combine the drained and rinsed black beans, chopped roasted beet, and a couple cloves of garlic.

Add sumac, cumin, and salt to the food processor for extra spice and flavor.

Pour in balsamic vinegar for sweetness and tanginess.

Add tahini for nuttiness and creaminess.

Finish with lemon juice for a bright burst of flavor.

Blend on high speed for about 30 to 60 seconds until the mixture is thick and creamy.

Optionally drizzle balsamic vinegar and oil on top, and add chopped fresh herbs like cilantro or parsley and sesame seeds for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary