This budget friendly, warm, vegan dip is quick, easy and goes great with a bowl of corn chips.
This dip was one of our isohighlights and yes, isohighlights are totally a thing. Every Friday night we would zoom with our friends over a few drinks. By the time drinks were finished we had neither the time or inclination to cook dinner so that’s how Cheese Plate Fridays came to pass.
Every Friday night we would make a Zoom friendly grazing board/cheese platter. You could bet your bottom dollar that it would include a cheese or two (or three if we were feeling super fancy,) some charcuterie and some Pesto Twists (a staple in this house.)
The one variable would be the dip; some weeks it was Sweet Chilli Sour Cream Dip, some weeks it was this Healthy Hummus and some weeks it was the latest invention, this Warm Mexican Bean Dip.
Serving it warm is definitely a bonus and puts it into a league of it’s own. If you’re not vegan, the dollop of sour cream on top isn’t necessary but is next level delicious, and this dip is just the tops on some corn chips (see what I did there") 
Whether you make this in the Thermomix or on the stove, it’s super quick and easy. If you like a bit of heat, do add some Tabasco or Habanero sauce (sparingly, of course) but if you prefer a milder flavour skip it altogether. 

This dip is supposed to be chunky so just give it a quick blitz in the Thermomix or the food processor, but bear in mind, it’s...