Here's an easy dip that makes a wholesome packed lunch: a little container of dip, along with a bag of tortilla or pita chips and some carrot sticks makes a nice change of pace from a sandwich.
by Catherine Newman
What you'll need
- 1 15-ounce can black beans, drained well
- Kosher salt, depending on the saltiness of your beans
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar (or lime juice)
- 1 small clove garlic, pressed (remove the green shoot first, if there is one)
How to make it
- Blend all the ingredients in a food processor until very smooth, adding a tablespoon or two of hot water if the beans seem disinclined to become creamy.
- Serve with tortilla chips, pita chips or whole-grain crackers, and raw veggies.
