Sunday, May 5, 2013
Spicy Black Bean Dip
Happy Cinco de Mayo! Apparently, today is not much celebrated in Mexico, but I will take any excuse I can get to invite people over to eat a ton of Mexican food. (It goes without saying how amazing it is.)
For example: black bean dip. You wouldn't think such a humble appetizer item would be worth getting excited over - I didn't. That was, until a month ago, when I sampled some innocuous-looking "black bean spread" from Mad Mexican. Holy shit. That stuff was fantastic. I may or may not have consumed an entire package of it in one night.
It was so damn good, in fact, that the very same night I went home determined to recreate that magical black bean spread. So at 11 pm, I strode into my apartment laden with tortilla chips, black beans, and various other grocery items, and made a beeline for the kitchen and my food processor. In a matter of some minutes, I had created my very own black bean spread. While it was by no means a re-creation of the taste experience I'd had earlier, it was still delicious and awesome in its own right.
This spread has a lot of zing to it, and it's packed with a few of my favourite things: garlic, cilantro, cumin, jalapeños, and lime. Honestly, with all of those things together, it's hard to go wrong.
Spicy Black Bean Dip
This dip is simple and easy, but packs in a ton of flavour. It's healthy too! Just mix it with brown rice and you've got a complete protein, not to mention an awesome filling for burritos or tacos.
1 454 mL can black beans OR 2 cups cooked black beans
1/3 cup chopped red onion
2 jalapeño peppers, sliced
2 - 4 garlic cloves
scant 1/2 cup cilantro
2 tsp ground cumin
1 tsp ground coriander
2 - 4 tbsp lime juice (1 - 2 limes)
salt, to taste
1. Drain and thoroughly rinse the black beans, then transfer to a food processor.
2. Add the remaining ingredients to the food processor. Note: If you want a milder dip, seed the jalapeños before slicing and adding to the rest of the ingredients.
3. Process everything until smooth, pausing the food processor to scrap down the sides as needed. Taste, and season with salt. If you want to punch up the lime flavour a bit more, just add the last few tablespoons and blend.
4. Serve immediately, or store in an airtight container in the fridge for up to five days.