One-Click Recipes
Go Mad for Bean Dips

‘Tis the season to enjoy March Madness, and there’s nothing more satisfying on game day than settling into a comfy spot on the sofa with a good bean dip.

Fully Loaded Hummus Recipe

Fully Loaded Hummus

I’ve created two delicious — and extremely simple — dip recipes that make a nice break from all the heavy food that typically goes hand-in-hand with watching sports.

They’re both satisfying, quick to make and don’t rely on sour cream or mayonnaise to create a rich and creamy texture.

Fully-Loaded Hummus (Click here for the One-Click Recipe.)
Total time: 25 minutes
Yield: approximately 2 cups

Take a classic recipe and boost it with extra-flavorful additions. Serve with pita chips and carrot sticks, or use as a spread in a roasted vegetable hero.

Ingredients:
1 large garlic clove
1 15.5oz can low-sodium garbanzo beans, rinsed and drained
1 tablespoon sesame tahini
3 tablespoons lemon juice (about 1 lemon)
4 tablespoons olive oil
1 tablespoon filtered water
1/4 teaspoon kosher salt
1/2 cup cleaned Italian parsley leaves, loosely packed
1 – 1 1/2 roasted red peppers (about 1/3 cup)
1/3 cup pitted green olives (such as Manzanilla, Picholine or Sicilian)

Preparation:
1. In a food processor (fitted with an s-shaped blade), process the garlic until it’s finely minced. Scrape down sides of the bowl as you go.
2. Add sesame tahini, garbanzo beans, lemon juice, 3 tablespoons of olive oil and salt and puree until until ingredients are combined. Add water and purée until mixture moves around the bowl easily. Scraping down sides of the bowl as you go.
3. Scrape garbanzo mixture into a medium-size mixing bowl and set aside.
4. Place parsley, roasted red pepper, olives and remaining olive oil into food processor. Pulse/puree until ingredients are coarsely chopped (about 10 – 12 pulses on the food processor).
5. Add this mixture to the garbanzo beans. Stir to combine. Adjust seasoning to taste.
6. Cover and chill for at least 1 hour. Let come to room temperature before serving.

Chunky Black Bean Dip (Click here for the One-Click Recipe.)
Total time: 25 minutes
Yield: approximately 2 cups

Chunky Black Bean Dip Recipe

Chunky Black Bean Dip

This dip is inspired by both guacamole and posole. It’s a touch spicy, and I love the textural contrast. Serve with tortilla chips, plantain chips or thick slices of English cucumbers or peeled Kirby cucumbers.

Ingredients:
1 medium jalapeño, seeded and roughly chopped
1 large garlic clove
1/2 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 cup cleaned cilantro leaves, loosely packed
1 15.5oz can of low-sodium black beans, rinsed and drained
1/2 cup finely diced red bell pepper
1/2 cup finely diced radish
1/2 tablespoon red wine vinegar

Preparation:
1. In a food processor (fitted with an s-shaped blade), pulse/puree the jalapeño and garlic until medium-diced (about 5 or 6 pulses).
2. Heat olive oil in a saute pan over medium-low heat. Add jalapeño, garlic and corn kernels. Sauté until softened and fragrant — about 5 minutes. Set aside.
3. Place red pepper, radish and 1 cup of black beans in a medium mixing bowl. Set aside.
4. Add the remaining beans, lime zest and juice, salt and cilantro to the food processor, and puree until combined and almost smooth. Scrape down sides of the bowl as you go.
5. Add puréed beans, sautéed jalapeño, corn, garlic and vinegar to the mixing bowl. Stir to combine, and season to taste.
6. Cover and chill for 1 hour. Let come to room temperature before serving.

Some like it hot: Spread dip into a baking dish, cover with shredded jack or cheddar cheese and run under the broiler until cheese is bubbly and dip is heated through (about 15 minutes). Serve immediately.

Some simple tips before you dip:

• A food processor allows you to complete a basic dip in about five minutes. You can’t beat that when guests are knocking at your door.

• Try to use low-sodium beans (when available) so you have greater control over the end flavor of your dips.

• Always rinse and drain canned beans.

• Keep in mind what you’re serving the dips with: I use less salt in a dip served with salty chips, and if I’m serving a dip with crudités, I make sure to keep the texture smooth for easy eating.

• Serve bean dips at room temperature — cold puréed beans can resemble the texture of spackle, and very few people enjoy eating spackle.

• Tame the harsh flavor of raw garlic and onions by lightly sautéing them before adding to your dips.

• If you can, make your dip(s) the day before! This saves the hassle on the day of your party and allows the flavors to develop and combine.

Inspired to do more dipping? Check out more recipes in the Sauces & Dips section of our One-Click Recipes section, and let us know at Facebook if you have a delightful dip of your own!

One Response to Go Mad for Bean Dips

  1. Pingback: Two Perfect Picnic Dips | FD Blog

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