Black
Bean Dip
This dip
is really good made with white beans too—although then I usually add a little
chopped rosemary and grated lemon peel, and I swap lemon juice in for the
vinegar. Sometimes, when making either version, I briefly warm the garlic in
the olive oil in a small pan over low heat; it mellows it a bit, which is nice.
And sometimes I add a little chipotle puree or smoked paprika—but you probably
already figure that out. Cilantro would be a yummy addition to the black bean
dip, wouldn’t it? I should try that.
1 (15-ounce) can black beans, drained well
3/4 teaspoon kosher salt, more or less—depending on the
saltiness of your beans (or half as much table salt)
2 tablespoons olive oil
1 tablespoon cider vinegar
1 small clove garlic, pressed (remove the green shoot first,
if there is one)
Blend all the ingredients in a food processor until very
smooth, adding a tablespoon or two of hot water if the beans seem disinclined
to become creamy. Serve with tortilla chips, pita chips or whole-grain
crackers, and raw veggies.
Thank you!!!
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