Oh my goodness, it has been one of those days! I got home from swimming lessons/preschool pick up/errands with the boys to find a letter from Costco in my mailbox saying that I had purchased some frozen veggies that are part of that giant recall. As I sat in my pantry digging through the freezer looking for the suspect veggies Jonathan came to me to tell me that his BFF stuffed bunny was wet. Upon closer examination I realized that his bunny was actually soaked in vegetable oil. And upon yet even closer examination I discovered that Jonathan had found my new 48 ounce bottle of junk oil that I keep on hand for craft projects and science experiments and dumped the ENTIRE thing on the floor. 48 OUNCES! Not even Google can save you there. So now that the floor is mostly cleaned up can I hang out with you for a few minutes and talk food? Thanks!
^^^ The culprit.
Last summer we sampled some delicious bean dip by Better Bean Co. at our local grocery store. They are really good, but I noticed that we were polishing off an entire container in one meal, at about $4 a pop! I figured it would be pretty easy to make my own for a fraction of the price, and just a slight “inconvenience”—seriously, it is easier to make things at home than go to the store with my hungry boys some days—so I got to taste testing in the kitchen!
This is one of our go to recipes for summer picnics. PB&J (or peanut free peanut butter in our case) gets old and we like to have a little more variety (another picnic fave is my baked tofu). The bean dip is great because I spread it on bread or tortillas and top with a slice of Follow Your Heart or Chao cheese for the boys, and bring chips and use it as a dip for Irving and I. It’s also great in a quesadilla when you’re eating at home. I make a big double batch so that we have some leftovers, but if you’re family isn’t quite as ravenous as mine you could cut it in half.
This whips up in approximately 2.4 minutes—it’s super fast so you can get those picnics packed and be on your way! I hope you get a chance to try this! Take a picture to share on Instagram, and tag it with #frieddandelions! I love to see what you’re up to in the kitchen!
^^^ I’ll take any opportunity I can to use my beloved bowl from Cabo!
Yields 8
This black bean spread/dip is perfect as a dip with chips, or in a picnic lunch spread between slices of bread of on a tortilla! Easily divides in half if your family isn't as ravenous as mine.
2 minPrep Time
1 minCook Time
3 minTotal Time
Save RecipeIngredients
- 2 cans black beans (save your aquafaba for brownies!)
- 1 clove garlic, minced
- juice of 1 lime (about 2 T)
- 1 t cumin
- 1/2 t paprika)
- 3/4 t salt
- 1 t onion powder
- 1 T olive oil, optional
Instructions
- Place all of your ingredients except for 1 can of beans into your food processor. (be sure to mince your garlic before putting it in, as you process it so quickly that you will have chunks remaining otherwise—trust me).
- Pulse until blended.
- Add the second can of beans and pulse a few more times to incorporate the beans, but not so much that they turn into mush.
- Serve right away, or store in a sealed container in the fridge for up to a week. Enjoy!
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