Dip anyone? I started off with every intention of making hummus this afternoon with a Mexican twist… but the twist turned into more Mexican & less hummus so I just call this Black Bean & Chickpea Dip. I went out to dinner this week & had a hummus with peppers & tomatoes in it so I wanted to make my own version but as it turns out things got a little out of control & I clearly can’t call this hummus anymore. It’s a pretty healthy dip packed with protein & vegetables so you don’t really have to feel guilty about this one.
Black Bean & Chickpea Dip
Category
Appetizers
A Mexican dip made with chickpeas & black beans.
Persons
4
Ingredients
- 1 15 ounce can of black beans, rinsed & drained
- 1 15 ounce can of chickpeas, rinsed & drained
- 1 small green pepper, diced
- 2 small jalapenos, sliced
- 1 large tomato, diced
- 1/4 cup cilantro, chopped
- 1 cup frozen or fresh corn kernels
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- In a large mixing bowl, combine black beans & chick peas. Mash them together, also feel free to use a food processor.
- Add green peppers, jalapenos, tomato, cilantro & corn.
- Mix well.
- Add remaining spices - cumin, black pepper, sea salt.
- Mix well.
- Serve cold & garnish with cilantro, this one is a crowd pleaser.
Want more savory dips?
the olive tree says
I love hummus!! This looks goood!
Sharon says
I do like dips and I do like black beans so I am going to have to try this. You may have just given me one of my next party foods. Does look good.
Marti says
looks and sounds yummy!
Thanks for sharing
Marti
ak says
this looks amazing!!