My summer party menu planning strategy is basically just a major brainstorming sesh entitled: how many ways can I make food without turning on the oven.
One day I’m going to figure out how to make savory popsicles a thing and just do a five course meal of them, but until then I’m allllllllllll about the dips.
Hummus has been my go to since forever, but it’s kind of old news. I pretty much never have time to make a homemade version (my favorite recipe requires cooking chickpeas from scratch and then peeling them, which is so not conducive to low stress party preparations) so I’m always buying the same mediocre storebought one. (Could someone just start putting more tahini in their hummus, KTHANKSBYE)
But this chipotle black bean dip is such a fun bean dip alternative!! And SOOOOOO easy.
It requires you to:
throw all ingredients in a food processor.
pour into a bowl.
It’s just a bit smoky and a bit spicy, but just really addictive. I served it for mother’s day and it was the first dip to go!!! Which OF COURSE left me with a whole container of mediocre hummus sitting in my fridge for daaayyyyyssssszzz.
Moral of the story: make a double batch of this and buy less hummus. You won’t be sorry.
- 1 (15 oz) can black beans, drained adn rinsed
- 1 tbsp hot water
- ½ tsp ground cumin
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp chipotle chile powder
- zest and juice of 1 lime
- 2 tbsp minced red onion, or to taste
- thinly sliced jalapeno, to taste
- Combine the beans, hot water, cumin, salt, and chile powder in the bowl of a food processor. Process until smooth. Add in the lime zest and juice to taste. Season to taste with salt and chile powder.
- Spoon into a serving bowl and top with the raw onion and jalapeno to garnish. Serve with chips.