I mentioned this recipe a few Fridays ago in the context of a post about chips & dip. If you’ve been reading a while, then you’re familiar with my mad scientist tendencies in the kitchen. One way you can think of this is as a sweet take on hummus. If it’s too sweet or not sweet enough, you can definitely play around with the amount of sweetener you use. The trick is to process this until very smooth s you forget all about the black beans. I swear you can’t even taste them! Aside from being delicious, this dip offers up plenty of fiber, plus some protein and healthy fats.
I like to dip tart green apple slices (I am all about sweet with sour), but you can use carrots, celery, or your favorite crackers. How about those Martha Stewart Triscuits? I tried them in South Carolina and can’t seem to find them anywhere now that I’m home. Sad-face. I am not a cracker person but these are so delicious, it’s probably a good thing I can’t get my hands on any!
- 1 15-oz can black beans, drained and rinsed
- 2 tbsp coconut oil, melted
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tablespoon sweetener of choice (stevia, honey, maple syrup etc)
- 2 tbsp chocolate chips
- Combine ingredients in a food processor or blender and process until smooth.
- Serve with crackers, sliced fruit, or on toast.
Do you have any weird-is-good favorites?