The tiny one in our house has presented us with a challenge of sorts. Our family which used to love chickpeas and eat them in many different ways must now find ways to avoid them. The tiny one is allergic you see. Apparently chickpea allergies are common in Spain and India. It’s not something I’d ever heard of until we discovered our son’s allergy but now that we’re reading about it seems to be more common than one would think. Thankfully we’re okay with peanuts!
What does this allergy have to do with my blog? Aside from the obvious need for us to avoid the problem ingredient I’ve found myself having to come up with alternative solutions to our go to recipes. No longer can we turn to hummus when a dip craving hits. I’ve had to get creative in the kitchen. Out of this struggle was born a new dip, a better dip in some ways. This black bean dip is light and frothy with flavours that were made for summer. We eat it like crazy and since it’s introduction my oldest son has stopped asking for hummus. Well that’s not entirely true as he calls this brown hummus but he likes the change and as a child with Autism who’s used to routine, change can be hard.
What can I say other than give this a try. Everyone who’s eaten it has enjoyed it. It’s perfect for afternoon snacking on the deck with a drink and some good friends. If you’re looking to get fancy I’d throw some diced tomatoes on top to make it look special.
Black Bean Dip
Serves at least 8 hungry people
3 c black beans, cooked
1/2 c sun-dried tomatoes (preferably not packed in oil)
1/4 c olive oil
1/4 c water
1/4 c fresh lime juice
1 tsp dried coriander
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper (or to taste)
Add all ingredients to a blender or food processor.
Process until desired texture has been achieved.
We serve this many different ways. At times it can be a spread on a sandwich. Other days we dip pita crackers into it. It can also be used as a base for a flatbread that you grill on the bbq. Get creative and you’ll find lots of uses for this spread.
The recipe makes a lot! If you don’t want a vat of black bean dip feel free to cut the recipe in half. We usually go through this amount in a week but you may not enjoy dip as much as we do.