Move Over Guacamole! Try a New Southwest Dip: Black Bean Hummus

Who says guacamole is the one and only southwest chip dip?

When I was having some people over a few days ago, I decided I needed a dip to go with my enchiladas. But. No avocados.  =Sigh=

When I searched the pantry, I had lots of canned black beans and one can of garbanzo beans, both protein powerhouses and so yummy, but could they be yummy together? Answer: Most definitely!

The cumin and chipotle powders are fabulous together, the raw garlic adds a very nice mild bite, and the garbanzo and black beans are a perfect texture pair. I LOVE this dip, and will make it again and again. Especially when I run out of avocados!

BLACK BEAN HUMMUS

2 cans (14ounces each) black beans, drained and rinsed
1 can (14 ounces) garbanzo beans, drained and rinsed
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 clove garlic, pressed
1 tablespoon cumin
1 teaspoon chipotle chile powder or smoked paprika
Handful of cilantro leaves
2 teaspoons cayenne pepper sauce
1 tablespoon kosher salt
1 teaspoon cracked black pepper

Process all ingredients in food processor until very smooth. Let stand at room temperature for 30 minutes before serving for flavors to blend.

Other fabulous black bean dips:
Spicy Black Bean Dip, Food Blogga
Black Bean Dip, Perfect Pantry
Hot Black Bean and Corn Dip, Delish
Healthy Black Bean Dip, Dishing up Delights
Black Bean Dip, Fearless Kitchen
Jalapeno Black Bean Dip, Noble Pig

-- posted by Donna