I have a deep love for summer. The sun, the heat that seeps deep into your bones…so relaxing. The long days, the gardening, barbecuing, yummy drinks with lime and mint, camping. I could go on and on. I also love all of the foods that go along with those months, especially dips. So simple and convenient. I like to keep at least one on hand in the fridge for a quick snack or a nice side dish to go with a lunch salad. When I first went dairy-free I feared that my love affair with dip would be over. But, the more I research and think things through, there are tons of dips that I can make and enjoy dairy free. This bean dip is one of them and it’s incredibly simple. Great for summer and I think it would also be delicious baked with dairy-free cheese on top for the winter months.
1 Can of Black Bean, rinsed and drained
1 Whole Clove of Garlic, peeled
1 Whole Jalapeno, stem removed
About 2 Tablespoons Fresh Cilantro Leaves
Zest of 1 Lime
Juice of 1 Lime
1 1/2 teaspoon Cumin
About 2 Tablespoons Olive oil
Place all ingredients in food processor (minus the olive oil and rice crackers…of course). Pulse until mixture is somewhat incorporated. Turn food processor on and drizzle olive oil in until fully incorporated. You can make yours as smooth or as chunky as you like. If you want it really smooth you will have to add more olive oil. I like mine to have a little bit of body. Serve immediately or store in refrigerator.