I promise from the bottom of my palpitating little heart that this is not, for lack of a better word, poo.
This is an extremely flavorful and addicting black bean dip that I whipped up the other night. It’s cheap. It’s easy. You can share it with a crowd or hide it in the back of the fridge for yourself. And best of all, it’s not bad for you either.
But the making of this black bean dip has a little story behind it. A mildly frustrating one. But one that makes me enjoy cooking and learning from cooking even more than when this day started.
It began when I saw a recipe for black bean hummus in an issue of Cooking Light. I’ve been wanting to make homemade hummus for a long time, and this looked like it had a nice spin on it. So I jotted down the ingredients and skipped off to the market to get them. Now, for those of you who love homemade hummus, you also know that it requires tahini, which is basically sesame seed paste. And it gives hummus that distinct hummus flavor. So if you don’t use it in the recipe, what you have isn’t really genuine hummus.
Well, go figure I couldn’t find tahini in the store (what store say you? Shaw’s, of course). I examined every single jar and bottle that I could see in the store, and couldn’t come up with one single jar of tahini. So I sighed and gave up the hunt, but I wasn’t going to give up on that recipe just yet.
I turned to the big wide world of search engines and typed in “substitute for tahini” when I got home. Nada. Zero. Zip. Everyone said, “nope. sorry. you just have to buy the real thing.” But then I thought, Hmmmmm. If tahini is sesame paste, what if I used a tiny bit of sesame oil instead…? Maybe? Oh heck it’s worth a shot. And hey, I won’t even call it hummus.
So I didn’t. And it tasted great.
And here’s my dip.
Black Bean Dip (Inspired from Cooking Light)
- 1 15 oz can black beans, rinsed and drained
- 1/4 cup chopped parsley
- 2 tbsp fresh lime juice
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 3/4 tsp cumin
- 1 garlic clove, peeled (or roasted for more mild flavor)
- 1/2 jalapeno pepper, chopped (and seeded if you can’t handle the spice)
- dash of salt
1. Place all the ingredients in a food processor or blender. Process or blend until smooth. Spoon into a bowl. Dig your favorite chips into it. Grin at your success.
My Two Cents: You heard most of my story above, but I’m also going to let you in on a little secret–the original recipe called for cilantro, but when I got home I discovered I bought parsley instead. Go figure. The recipe was already altered, so why not throw in the parsley and see what happens. It was delicious anyway! In fact, I think cilantro is rather strong, so this had a nice mellower flavor to it.
Also, I still don’t have a food processor. (Don’t worry, it’s on my birthday wish list!) But I have a pretty powerful blender. And it worked perfectly fine at blending all of these ingredients together. All you have to do is take a spatula and stir things around after the first initial blend, turn on the mix button again, and then you’re good to go.
And that sesame oil? So good!
Mistakes in the kitchen can often turn into wonderful surprises