It’s time for Secret Recipe Club!
This month I was assigned to the blog of the lovely Jane who organizes my reveal day group! Jane blogs at The Heritage Cook and has LOTS of great recipes and takes fabulous pictures. I immediately zeroed in on her Chipotle Black Bean Hummus and decided to make my own version. I have trouble calling something hummus when it doesn’t have chickpeas in it…I don’t know why…so I’m calling mine dip. And I didn’t used chipotle peppers like she did, so mine is just regular old spicy.
Since I did change her recipe a bit, here’s what I did:Print
Spicy Black Bean Dip
This easy to whip up dip may not look pretty, but your taste buds don’t mind!
- 2 c black beans, drained
- ½ c onion, diced
- 1 jalapeno, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 2 Tbsp greek yogurt
- Juice of one lemon
- ¼–1/3 c water or liquid reserved from beans
- 2 Tbsp cilantro
- In a saute pan, saute the onion, jalapeno and spices until soft- about 10 min.
- Combine the beans, onions, greek yogurt, lemon juice and ¼ c liquid in a food processor and process until smooth.
- Add more liquid if necessary. Stir in cilantro.
It’s just not a very photogenic dip…but it tastes good! Thanks to Jane for the recipe inspiration. Be sure to check out her blog for more great recipes!!
PS…get pumped for tomorrow. I’ll be back with 50 packable lunch ideas!
PPS…you still have a couple of days to sign up for foodie penpals for September!
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