Black Bean Dip
Here's an easy dip to try. For these small and nearly-instant recipes, I use canned beans, and find them perfectly thrifty, happily quick, and acceptably tasty. However, if I'm using a lot of beans -- in a soup, say -- then I use dried, because they taste better and are cheaper. It makes a wholesome packed lunch: a little container of dip, along with a bag of tortilla or pita chips and some carrot sticks makes a nice change of pace from a sandwich.
Hands-On Time: 5 minutes
Ready In: 5 minutes
1 15-ounce can black beans, drained well
kosher salt, depending on the saltiness of your beans
2 tablespoons olive oil
1 tablespoon cider vinegar (lime juice is good too in here)
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.