We have had a weather roller coaster for the past five days. The spring-like birds chirping, tree buds blooming and temperatures in the 70’s from last week gave way over the weekend to what was being hashtagged on social media as #snowpocalypse and #snowmageddon. By Sunday morning we had well over 18 inches of snow in our yard!
I’m aware I reference the weather a lot. I always thought maybe that is a sign of getting older (maybe it is) but in Colorado it’s like tracking the mood swings of a manic depressive; never sure what is waiting when you open the door especially in spring. But I’ll confess, I wasn’t disappointed. Instead I took it as an excuse to turn off my computer, turn on the fireplace and catch up on overdue movies and spend time with my family. My kids had a long weekend too so the timing was sort of perfect. I emerged refreshed with Cinco de Mayo food on my brain and couldn’t wait to get back in the kitchen to start whipping up some delicious dishes.
I’ve loved dip since I was a little kid and my parents would serve it at cocktail parties; the kind where ‘children are to be seen and not heard’ so we were lucky to sneak a dip before heading for the basement until the guests had departed. As an adult I love hummus and anything with Mexican seasonings so combining all of these things makes Black Bean Green Chile Hummus Dip a natural, don’t you think?
Hummus has good protein and healthy fats while black beans and green chilies bring in the south of the border and southwestern flavors. Though this dip is technically hummus, its consistency is more like a dip and it’s great with chips, crackers or cut up vegetables.
One thing I love to do for parties or for a portable snack when I’m working at my desk is to add a bit of the hummus dip to a small container and then fill it with long vegetables (carrots, celery, sweet peppers, jicama). One end of the vegetable sits in the dip ready to be devoured! It keeps snacks healthy and the flavor is fantastic.
I was tempted to call this ’30 second Dip’ which is about how long it takes to make it. Peeling garlic cloves is the most difficult prep work and all of the ingredients are processed in a food processor so it’s easy peasy. I think you’ll love this zesty dip any day of the week!
- 2 Garlic Cloves, peeled
- 1 15-ounce can Black Beans, drained and rinsed
- 2 tablespoons Lemon Juice
- ¼ cup Tahini
- 1 tablespoon Olive Oil
- ½ teaspoon ground Cumin
- 1 4-ounce can Mild Diced Green Chilies
- ½ teaspoon Kosher Salt
- 1/8 teaspoon Hot Paprika
- Optional: Dash hot sauce (e.g. Tabasco)
- Add all ingredients to a food processor and process until pureed. Add a dash or two of hot sauce if desired.