Friday, May 22, 2015

Brilliant Bean Dip #RecipeRedux

Working on reports late at night means I fall victim to the midnight snack attacks - that lone cup of lukewarm coffee just isn't cutting it anymore and there isn't enough hunger for anything substantial, just snack-worthy. When feelings like this hit me, it's not usually the sweets like chocolate, cookies or ice cream that I go for, though. No, instead I want the salty, savoury, spicy stuff - zippy pickles, popcorn, and veggie sticks with a hearty dip.

Brilliant Bean Dip

I'm not a fan of the creamy-gooey dip style that seems to feature in every veggie tray I've seen at parties. No, I'd much rather have salsa, mustard, cocktail sauce (weird but it's delicious) or a bean dip like this one to dunk my broccoli, carrot, celery and cauliflower into. I've been a long time fan of the Desert Pepper Trading Company's Pinto Bean Dip, and since it's fairly hard to come by around here now *sigh* I figured it was time I tried my hand at making my own. I lucked out when my mom gave me a copy of Vegan Bites: Recipes for Singles, which had an "un-fried beans" recipe that made a perfect base. A handful of tweaks and a trip through the food processor later and I had a spicy bean dip and spread which was absolutely delicious and fat free. The blackeyed peas were a non-traditional switch up, but their earthy creaminess coupled with the spicy jalapeno and sassy lime juice added a great extra layer to the dip's complexity that I fell in love with. I made a ton of it last weekend for the freezer too, so that my lettuce wraps, burritos and late night snack attacks will never be without this staple.

This month's #RecipeRedux is DIY Kitchen Essentials - staples we used to buy but can make, healthier and fresher, at home for a fraction of the price.

Brilliant Bean Dip

Brilliant Bean Dip
Makes about 2 cups, 8 (1/4 cup) servings
1 cup cooked black eyed peas, drained and rinsed
1 cup cooked pinto beans, drained and rinsed
1 jalapeno pepper, seeded and diced
3 tbsp water
1 1/2 tbsp lime juice
1 tbsp garlic powder
1/2 tsp chili powder
1/2 tsp ancho chile powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp smoked salt
1/4 tsp black pepper
pinch allspice

  1. Combine all the ingredients in a food processor and puree until smooth.
  2. Store in an airtight container in the fridge up to 2 weeks or freeze up to 3 months.
Amount Per Serving
Calories: 41.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 253.5 mg
Total Carbs: 9.4 g
Dietary Fiber: 2.8 g
Protein: 2.2 g

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