I love, love, love beans, especially black beans. I could eat them everyday (and in the winter, I usually do). And I know I’m not alone, my friend Molly just blogged about them, too.
Today, I wanted to share my favorite black bean dips, which are GREAT for hot summer days (like the ones we’re going to have this holiday weekend):
Black Bean Hummus:
My friend Janey gave me her rendition of this recipe a few years ago and I’ve adjusted a bit over time. Here’s my version:
2 cloves garlic
2 (15 ounce) can black beans (drained)
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Put it all in the food processor. Garnish with paprika and cilantro (if you wanna be really fancy)
This is a fun twist on hummus, and it’s super low fat because there’s no olive oil and very little tahini. Warning, it looks just like chocolate mousse.
Black Bean and Veggie Salsa (i.e. Texas Caviar A La Allison)
I found a Texas Caviar Recipe online, and it was absolutely life changing. Sadly, I didn’t save the link, and later, I searched and searched and couldn’t find it. So this is what I created from memory (I know I’ve made some adaptations because I don’t have a perfect recollection). If you made this recipe up, take credit and I’ll give it where it’s due!
1 can black beans
1 can corn (shoepeg if you can find it)
diced bell peppers (red, orange, and/or yellow) and onions (Between 1 and 2 cups)
2 Chopped jalepenos (seeded to your spice preference)
Chopped fresh cilantro (2 TBSP)
1/4 cup EVOO
4 tbsp lime juice
3 TBSP red wine or white balsamic vinegar
2 cloves garlic crushed
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
Place Ingredients in a bowl. Make dressing. Add dressing to salsa and let sit for at least 2 hours to soak in flavors. Serve with tortilla chips or over a bed of lettuce.
Warning: It’s addicting!
What are your favorite summer bean recipes?