Savory Internationally Inspired Black Bean Dip
This hummus-like Mediterranean-ish, but yet South Western-ish bean dip has been a favorite and often requested recipe of mine since about 2002! It featured in a cookbook/workshop from way back then when I was also vegan. Those times have long past, but I still often enjoy some of the vegan/vegetarian—and sometimes RAW food recipes from that period as they sometimes fall within the lower glycemic range where I like to eat. These days I see the occasional eating of beans as a healthy slow-burn carb source instead of a primary protein source, but it's a good thing. And yes, I know that beans/legumes are not especially popular right now with Paleo/Primal/etc. diets. BUT as a "sometimes food" they really rate high in delicious and nutritious. Let you in on a little secret... I am also a big fan of lentils!
Course: Appetizer, Snack
Keyword: bean dip, black bean, roast vegetables, vegan
- 2 cloves garlic fresh, finely minced
- 1 can black beans well rinsed and drained, OR 1 1/2 cup home cooked chilled plain black beans
- 2 T lime juice fresh squeezed
- 2 T tahini (aka sesame seed paste)
- 2 T olive oil the best you can find
- 1/2 tsp sea salt use less if your beans are already salted
- 1/2 tsp cumin ground
- 1 pinch cayenne pepper and/or chili powder OPTIONAL
- 1 T fresh cilantro chopped (optional garnish)
A hearty snack, especially delicious served with chopped vegetables. I love to thinly slice cucumbers into "chips" along with a surprise favorite - red cabbage chopped into shapes nearly resembling tortilla chips. Carrot and celery sticks also go great with this dip. Back in the day I'd use it as the base of a sandwich - adding in vegetables and wrapping the whole thing up in a giant tortilla... which would be a bit much now, but you get the idea.
Add all the ingredients except for the optional cilantro to your food processor and blend until it becomes a smooth, delicious paste. Adjust seasoning if necessary and move to a bowl for serving, add optional garnishes and if you wish, dust with a little extra cumin, chili powder, etc. Here's a complete list of veggies I've tried and loved with this dip: carrots, cucumber, celery, sliced radishes (regular and daikon), red cabbage leaves, bell pepper slices. If you try and like something new, please tell me so I can try it and add it to the list as well!
This dip can be made a day or two in advance and served in a well-sealed container in the refrigerator for up to 3-4 days. Good luck getting it to last that long however.