May 5, 2011

It was not my intention to post this as a tribute to Cinco de Mayo, but as long as I’m here… Happy Battle of Puebla!

Anyway, the reason why I’m here is that I’m committing to make another dish this weekend, and it happens to be Black Bean Dip.

I’m a snacker – I always have been – and I’ve been trying really hard not to shove abject crap into my gaping maw when I’m snacking.  So when I was at the grocery store yesterday monring, picking up my sandwich for lunch, I grabbed a tub of Amir’s black bean dip and pita chips for snacking.

Only two problems:

  1. I’m a huge spicy wimp and can’t take the heat in the dip, and
  2. I think I could make more at home for a lot less.
So, I’m going to do that.  It will have to wait until Sunday, though, because I’m leaving here for Columbus tomorrow to watch Charlie run the Capital City 5K on Saturday morning.
image c/o Serious Eats

Black Bean Dip, from Serious Eats

  • 2 cups canned black beans, drained and rinsed
  • 4 teaspoons tomato paste
  • 3 tablespoons water
  • 2 medium cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper (I will be skipping this, thankyouverymuch)
  • 2 scallions, green parts chopped
  • 2 tablespoons canned green chilies, chopped


  1. Combine beans, tomato paste, water, garlic, lime juice, cumin, salt, and cayenne in a food processor. Puree until it reaches a dip-like consistency. If you find it’s lacking something, add more. Pour into a bowl.
  2. Add scallions and green chilies to dip. Stir thoroughly to combine. Top with extra scallions and a few lime wedges. Serve with pita chips or vegetables.