I’ll admit that a grayish-brown blob of bean dip is not exactly sexy.
You know what else isn’t sexy?
Me, after six months of bypassing the gym on Sundays in favor of hedonistically scarfing piles of hot wings and washing them down with most-definitely-not-low-calorie-heady-Colorado-brewskis. And to add insult to all of that injury, said hot wings were first always drug through a pile of creamy blue cheese dressing. Like butter and fried chicken skin needed to be made any less nutritious.
I mean, I’m not going to cry about it or anything – it was football season, for Pete’s sake – and if I can’t have my football with a side of hot wings, well, then….I can barely take any football at all. This Sunday, I am at a bit of a crossroads with the two final contenders. You see, hailing from a tiny little town on ‘ole Cape Cod, I was born and raised to be a Patriots fan. But then I grew up and moved on out, and landed myself the in big ‘ole City, where for six and a half years I found myself staunchly entrenched in Giants territory.
One one side of the field I’ve got my roots, and on the other I’ve got my adult branches and leaves. I’m not about to go making enemies on either side with proclamations of who I’d like to see win, but let’s just say that it’s going to be interesting to watch my Facebook feed be so deeply embroiled in a bitter fight to the death.
But back to my unsexy bean dip. You see, I know it doesn’t look nearly as fancy as the wings, or the cheese fries, or the sliders. But it’s craggy looks totally belie just how good it really is. When you whirl up some black beans and chickpeas with a bit of olive oil, some fresh cilantro, garlic, and a wholelotta lime juice, you end up with something that has the creaminess of guac, the saltiness you crave, and the nutritional accolades of something that has no business hanging out with those other game-day miscreants.
A healthy dip, that when served with crisp blue corn chips or even some crudites, leaves no room for feeling like you’re denying yourself on Game Day. It comes together in less than 3 minutes – and yes, that is including the time it takes to open 2 cans, peel 1 clove of garlic, and squeeze a few limes.
Suddenly these beans are looking a lot more seductive, wouldn’t you say?
Black Bean & Chickpea Dip with Lime
Makes ~2 cups
1 can black beans
1 can chickpeas (garbanzo beans)
juice of 3 limes
1 large handful fresh cilantro
1 clove garlic
1 tsp salt + additional to taste
2 Tbsp olive oil + additional drizzle
corn chips, pita chips, crackers, or vegetables for serving – I particularly like the blue corn chips from Garden of Eatin.’
Drain and rinse both the black beans and the chickpeas. In the bowl of a food processor, combine the black beans, chickpeas, lime juice, cilantro, garlic clove, salt, and olive oil. Process until the mixture is well combined but still has a bit of texture to it, about 30-45 seconds. If the mixture is too thick and is balling up while you process it, add an additional Tbsp of olive oil. Taste and adjust salt.
To serve, scoop dip out into a bowl, drizzle the top lightly with olive oil and season with salt, and serve with chips of your choice.