I was trying to make a sort of black bean hummus with this recipe, but failed to realize that the liquid-to-bean ratio would make it distinctly wetter than hummus. No worries! It tastes great, is essentially fat-free, and is easily scoop-able on a chip.
Black Bean Salsa Dip (makes…3 cups? I forgot to measure and I ate a ton of it):
- 1 15-oz. can of black beans (or two cups of cooked beans)
- 2 T onion, roughly chopped
- 2 cloves garlic
- 1 medium-sized tomato, roughly chopped
- 1 T cilantro
- 1 jalapeño
- juice of one lime
- 1 tsp red wine vinegar
Add all ingredients to your food processor or blender and pulse until smooth. Enjoy!