BASICS: Easy Black Bean Dip

Did You Know?  “In southern Belgium there is a care home that accommodates 150 aging animals, living out their final days in peace.  All the animals either have health problems or have been given up because their owners were too old to care for them.” (via)

Bean Dip?  YES!  Bean Dip!   Please don’t imagine a pile of dark mushy beans being slopped onto your plate, because that’s not the bean dip I’m about to share w you today!  And to be clear, you all know Hummus is bean dip too right?  Hummus is basically blended chickpeas.  Chickpeas are beans.  We good?  The key in making a good bean dip, is the perfect consistency, freshness & flavor.

With my food restrictions, I got food-bored quickly, which sparked creativity. {I know – ooolala!}  I was able to eat veggies, but was missing that extremely desired dipping component.  Welcome, bean dip.  I grossed myself out with this thought in the beginning of my imagination sessions because all I could vision was that sloshy, cheap, salty bean dip that used to be served at BBQ’s or school functions or somewhere scary & hot.  Everyone got sick?

This ain’t that bean dip.  What started my thinking – hummus has always made me a little bloated after I ate it (all), but I was okay w that because the bloating was minor AND I needed Hummus in my life.  It was the best of all my dipping options.

Little did I know other beans don’t make me feel as bloated, soo this discovery was a win/win for me.  Lez discuss: BLACK BEANS.  This bean dip is the bee’s knees & I even prefer it more than Hummus on occasion.  If you’ve ever had trouble with hummus or a certain bean, try to mix it up with this recipe & see if it helps!

Basics: Easy Black Bean Dip

Ingredients:

2 Cups or 1 Can Black Beans (washed & ready to use)

1/4 Cup Olive Oil (favorite: here)

1 Tablespoon Water

1 tsp Salt

1 tsp Pepper

1 tsp Onion Powder

Directions:

In a blender, throw in everything!  Beans, olive oil, water, salt, pepper, & onion powder.  {I use this little, affordable blender almost everyday (here) & it’s perfect for dips!} Begin by pulsing the blender a few times to get everything moving.  Then, blend for 15 seconds. Stop & taste the dip so you can make sure it’s flavored to your liking.  If it’s too bland, add more salt or onion powder.  Blend for another 15 seconds, transfer to a dipping bowl, and enjoy!

TIPS:

• If the bean dip is too dry & not creamy enough – add 1 Tablespoon of water & blend.  Repeat until desired consistency.
• You can make your own dried beans (like me!) by soaking them overnight & boiling them the next day. Or cook them dry, with an Instant Pot!
• Get creative & try different beans! I’ve used the northern white bean & chickpeas before – loved them both! Also don’t be afraid to add any other ingredient that sounds interesting: fresh onion, garlic, cumin, celery salt, chia seeds, whatever!
• Enjoy the bean dip with carrot sticks, celery sticks, or crackers & bread. OR even inside a yummy sandwich…
• The dip is best enjoyed FRESH!  Try to eat it the same day you mix it up, or the day after, so you get the best flavor & consistency.

You guys have to try this recipe, especially if you’re a big dip person looking for something other than guacamole or hummus.  It’s time for change!  I’ve especially been loving Bean Dip with carrots + celery, or on top of a Suzie Thin Cracker.  (Don’t get me started on a Suzie Thin Cracker, latest obsession.)  The whole treat is a perfectly healthy, quick, easy snack!  YUM!

If you haven’t already go check out my others BASICS: Turkey Burger, Crispy Chickpeas, & Sweet Potato Fries

Soon there’ll be no excuse to skip cooking at home, join the club!

I’m so happy it’s Tuesday!  Weekends have been stressing me out, I don’t know what to do with them.  It’s a weird problem.  I prefer the structure & literal work of the weekdays over the freedom & fun of the weekends?  This weirdness is tied to anxiety somehow, I’m sure of it. 🙂

Have a great week working hard but having fun, & be thoughtful.

Xx