Spicy Black Bean Dip
My mother gave me a new cookbook for Christmas called Clean Start: 100 Recipes to Inspire You to Eat Clean and Live Well by Terry Walters. Technically, it wasn’t really new; she bought it for herself and then realized exactly what Terry meant by “Clean” and never used it. All of the recipes are vegan or close to it, and generally gluten-free. It’s organized by season in order to maximize use of in-season ingredients. I think it is a lovely cookbook, and I have used several recipes already. This recipe for Spicy Black Bean Dip is in the “Spring” section but could be used any time of year. As Terry says, it can be served with chips or veggies for dipping, or inside tacos, quesadillas, etc.
1 garlic clove, minced
3 tablespoons diced red onion
3 tablespoons olive oil, divided
2 tablespoons chopped chilies (I omitted because I had none)
1/8 teaspoon chili powder
1 ½ cooked black beans
1 tablespoon plus 1 teaspoon tomato paste
½ teaspoon salt
Terry says to sauté the garlic and onion in 1 ½ tablespoons of oil until soft (about three minutes). Then add the chilies and chili powder, and remove from heat.
Place the black beans in a food processor and chop. Add remaining ingredients and blend until desired texture is achieved. Serve at room temperature or chill.
My notes: I was in a hurry and did not follow these instructions. I just dumped everything in the food processor. I am sure the cooking helps neutralize the bite of the onion and make blending easier. I still loved the dip. I will also note I used an entire 15 ounce can of black beans which is slightly more than 1.5 cups.
Joli Heavin is a professional fundraiser and grant writer who works for Children's Bureau. In her spare time, Joli enjoys running, reading, and cooking. She is a lover of all things art and was once a classically trained singer and actress, but now primarily enjoys her roles as Clare's mom and Matt's wife.