I would say about 2/3 of the cooking I do on a weekly basis doesn’t end up seeing the “pages” of Living Lou. Maybe I’m recipe testing for a future post, or just whipping something up quickly, but I do a lot of cooking outside of this space. It’s kind of liberating – a dash of this, a pinch of this, not writing anything down, just going with it. Don’t worry though, lovely readers, you’re not being cheated, I made an awful pasta sauce the other day that you definitely won’t want to try. This Black Bean Dip was one of those on-a-whim type of dishes, then I had my first taste and knew it was something I wanted to serve at my 1,000 Cooks for the Cure dinner party and post about it.
Now black bean dip might not be the prettiest dip but it’s delicious, and so versatile! You can use it on tacos or nachos or just serve it with some chips and salsa! Definitely the perfect snack to serve in this crazy heatwave.
Black Bean Dip
Recipe by Lou
1 15 oz can of black beans, drained and rinse
1/2 cup roughly chopped cilantro
2 cloves garlic, smashed and peeled
3 tbsp olive oil
3 tbsp lemon juice
1/2 tsp cumin
1/2 tsp salt
1/2 tsp chipotle chili powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
Combine all ingredients in a food processor and process until desired texture is reached.
This Black Bean Dip will be the hit of your party or a great cool snack this weekend!