Beyond Hummus: Bean Dips for Parties and Sandwiches UncategorizedBean Bulletin, Cooking, Tips Whether you need something a little different for a party or want a quick protein-packed lunch, any kind of bean can be used to make delicious dips and sandwich spreads. White Bean Hummus: Substitute cooked or canned navy or Great Northern beans for chickpeas in any hummus recipe. Black and Butter Bean Spread with Dried Tomatoes: Puree together ¼ cup sun dried tomatoes in oil, ¼ cup cilantro, 2 tablespoons fresh lemon juice, one clove garlic, one 15-ounce can black beans and one 15-ounce can butter beans. White Bean and Avocado Spread: Drain a 15-ounce can of white beans, saving the liquid. Puree together the beans, one large peeled and pitted avocado, 1/2 cup fresh cilantro or parsley. Add bean liquid, a few tablespoons at a time to get the right consistency. Season with salt and pepper to taste. Red Beans and Walnuts: Puree together 1 ½ cups cooked red beans, ½ cup toasted walnuts, 2 tablespoons olive oil, ¼ teaspoon dried basil and ¼ teaspoon dried parsley (or more to taste). Season with salt and pepper.