By: Ruth-Anne Penner
There is usually an interesting story behind how I find the recipes that I post. This is a story of hope for the non-chef's out there. The recipes that land on this website are ones that still taste good even after I make it. Yes, I'm a food blogger but not an expert food blogger, more like a messed up one.
I found this recipe after messing up a black bean brownie recipe my neighbor Erin gave me. Let's just say I learned a few things from that experience.
1. Erin is way better at baking than I am, and I'm okay with that because I enjoyed her brownies immensely.
2. When experimenting with black bean recipes, if you want to substitute dried beans to avoid the preservatives found in canned beans, you need to cook them first.
So I quickly found another recipe to make using the remainder of the black beans. This time I cooked them, and I absolutely loved what came out as a result. For me, corn tortilla chips dipped in salsa and/or guacamole is a staple in my diet. Now I found a third dipping sauce to add to that staple. For more details about this recipe I found it on PBS Kitchen Explorers. I figured it must have been fool-proof. Simple enough that even a kid can make it.
Spicy Black Bean Dip
- 15 ounce can black beans, drained and rinsed
- 1/4 cup fresh salsa
- 1/4 cup fresh cilantro, including stems
- 2 tablespoon fresh lime juice
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
- Place all the ingredients in a food processor and pulsate until the black beans and cilantro are nearly blended. Add up to a tablespoon of water to thin the hummus if necessary.
- Serve with tortilla chips or fresh cut vegetables like bell pepper strips, cucumbers, zucchini, celery, snap peas, or carrots.
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