You know the old saying ‘never judge a book by it’s cover’?
Well, it turns out that doesn’t just apply to unfortunate looking humans – but also unfortunate looking food.
I’m just going to go in and be the first to admit that this dip does not by any means look like the most appealing of foods to dunk your crudites in – but trust me, it is a total winner once you get to know it and learn to love it for what it really is: a humble and uncomplicated soul that just wants to help you enjoy your vegetables a little more. Is that such a crime?
Easy to prepare and ideal for having at hand in the fridge ready to sex up your salads – I like see this one as a refreshing change from the standard shop bought hummus we tend to reach for, and it pairs like a dream with pretty much anything ones stomach may desire.
HOW TO EAT IT
Add a generous spoonful to your favourite veggie bowl combo, lash it right on top of your favourite toast with a poached egg or go all out by adding it to chicken, avocado, tomatoes and corn for a funky take on fajitas.
Got friends over? Go ahead and place this show stopper in the centre of a platter with all the chopped veggies you got or roasted sweet potato chips for a whole new communal appetiser: No salted peanuts or cheese and onion crisps required.
One thing though: You might just want to cover it in all the pretty green herbs you can get your hands on – because thing about life is that not everyone is going to be as appreciative of inner beauty as you are. But then again, if they can’t accept the black bean dip for what it is… Are they really the kinda people you want to associate yourself with? That is the question.
And with that – I’ll leave you with the super simple recipe! Whizz this up and you won’t go back.
- 1 can organic black beans in water, drained
- 2 cloves garlic
- juice of ½ lemon
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp pink salt
- 50ml water
- Simply roast the garlic for 20 minutes until soft - then place in a food processor with all the other ingredients. Store in a sealed tight container and keep in the fridge for up to 3 days!