I developed this creamy black bean recipe many moons ago for Food & Wine magazine, and it’s since become my favorite party alternative to the usual hummus.
Since I don’t eat tons of legumes anymore, I find that it’s usually safest to do so in the context of condiments. Things that I will scoop or dab instead of inhale by the fork or spoonful.
Of course, on weekends away, especially in the summertime, I’m usually one to forget all about my food rules and just inhale anything that’s on the table.
Ever since we forgot to celebrate Cinco de Mayo I’ve been craving an unrestrained grazing session to the tune of tortilla chips and tacos. And that’s hopefully what I’ll be doing on Memorial Day, making up for lost time.
If you too are looking for an easy dip to accompany your maiden grill voyage, I highly recommend giving this jazzed up bean dip a try. You can use sour cream like my original unhealthy version, or Greek yogurt for a slightly lighter more lactose / gut friendly option. Either way, it takes just a few pantry staples and 5 minutes to whip up.
What are your favorite party dips and where are you planning on making them this weekend? Tell me in the comments!
With health and hedonism,
Creamy Black Bean Dip
- Combine the garlic, cumin, beans, sour cream, cilantro, lime juice and salt in a small food processor. Add 1/4 cup warm water and puree until smooth. Taste for seasoning.
- Transfer the dip to a bowl and garnish with a dollop of sour cream. Serve alongside corn tortilla chips.