As I was packing my lunch earlier this week, I realized I didn’t have a dip for my weekly raw veggies. I don’t mind eating them naked (or dipping in salsa, which is surprisingly good if you haven’t tried it yet), but I wanted something a little more substantial, and I didn’t have time to whip up my favorite Caesar Chavez dressing from Appetite for Reduction. But I did have time to open, drain, and rinse a can of black beans, puree them, and season like my favorite guacamole.
Spicy Black Bean Hummus
1 can black beans, rinsed (about 1.5 cups)
1 TBSP lemon juice
1 TBSP minced onion
2 TBSP salsa
Favorite Mexican style spiced: cumin, chili powder, salt, pepper, garlic powder/granulated garlic, etc…
Puree beans in blend or food processor. (I used my Magic Bullet, but I’m guessing a small food processor would work great too – if you don’t want to drag out a major appliance.) Stir in remaining ingredients and season to taste.
Super simple. Super quick. Super good.
I ate the dip before I took a picture. My bad.
It’s really good with veggies, but it’s also great with a fork 😉