Wooo! Let me tell you something amazing!

So my sister got me a food processor for a house warming gift. And this is the magic key to making bean dips. I had no idea.

But now there is so much freedom!

Last weekend I had people over to craft, and I made up a platter of sandwich fixings. But I forgot to make something vegan (I mean, there was bread and lettuce and tomato and all, but nothing of bulk to hold it together). I’d meant to buy some hummus – as you do – but I’d forgotten and checked it off my shopping list in error.

And the person came up to me and softly asked, “Erm… food?” Or words to that effect.

And I could just go to my cabinet and pick a random can of beans and turn it into random dip.

Random Dip, I tell you!

First option: Chipotle Black Bean Dip

Step 1 – drain the beans, rinse thoroughly (otherwise it can get too salty), and dump into the processor.

And then I said unto myself – we need a saturated fat alternative to lard, and I have this here awesome coconut fat. So I added about a tablespoon of that. And some olive oil, because why not?

Oh, and you’re closing the food processor and turning it on in between each addition and then tasting to see what else would be good – I don’t think you can over-process bean dip.

And then some fajita seasoning. But the beans are a strong flavor, so also some powdered oregano and thyme and maybe some cinnamon, too, for fun.

Oh, yeah, and there were a few cloves of the roasted garlic I had in the fridge. Raw would have been fun, too.

And, yet, still not spicy – and rather thick.

So I squeezed a lime into it and added about half a teaspoon of chipotle sauce (maybe more?).

And it was amazing. The non-vegans were all over that, too! I enjoyed it on potato bread with microgreens.

So then a few months later, there was a need for dip again… and a guest had started a bottle of red and turned out to be the only one drinking wine that night, so I decided a swig of red wine wouldn’t go amiss, and I shaped the dip around that flavor.

Red Wine and Ginger Black Bean Dip

Drain, rinse, and add the beans to the food processor. And a slug of red wine!

Oh, yeah, coconut fat would be even more appropriate in this combination.

And then peel and grate about an inch of ginger into the bowl of the processor (and then brush it off the middle part because that gets awkward).

Grind some black pepper. Squeeze some lime. sprinkle just a little cinnamon and thyme.

And a teaspoon of dijon mustard rounds it out nicely.

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This entry was posted on Monday, October 10th, 2011 at 9:33 pm and is filed under course, dairy-free, experiments, Food, friendly, gluten free, hors d'oeuvres, Recipe, vegan, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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