Three Amigos: Show-Stopping Spreads

Black Bean Dip

black bean dipMake a double batch of these bean dips and freeze half to keep on hand. In a moment’s notice, you can create a creamy, spicy black bean dip.

For burritos, smear wraps with bean dip and add chopped tomatoes or salsa, cubed cukes, jicama, and sprouts. Or use black beans to change up your tacos or tostadas.


1 small Vidalia onion, chopped
2 cans black beans
1 fresh green chili, chopped
1 large tomato diced
1/2 – 1 tsp ground red pepper
1tbsp chopped cilantro
1 lime
1 Tbsp oil
1 lime slice for garnish (optional)


1. Heat a non-stick skillet with one tablespoon of oil. Chop onion and place in pan to sauté, sprinkle with ground red chili (I like a lot, but sprinkle according to your tolerance.) Sauté five minutes. When onions are translucent, squeeze lime over all and turn off heat.  Place onions in the food processor bowl

2. Drain 2 cans of black beans and reserve liquid. Place beans in food processor bowl.

3. Dice tomatoes and green chili and place in food processor.  Whip until smooth and creamy. Thin with reserved liquid if the mix seems too thick. Should be the consistency of peanut butter.

Serve on a wrap of your choice, as a salad topper, in burritos, tacos, and tostadas.

Roasted Carrot HummusIMG_20180617_120924479_HDR

This is easy to make and perfect for those summer shindigs outside. The flavor is light and slightly sweet due to the carrots. The color brightens up any table and the taste will make the curious glad they took a chance. This dip pairs well with nut-based crackers as well as the flax crisps we’re so fond of here.


  • 5 or 6 full-sized carrots, seasoned with Himalayan salt
  • 2 cups cooked chickpeas (or two cans)
  • 2 tsp. Cumin powder
  • 1 Lemon Juiced
  • 1 Tbsp Tahini
  • Olive oil to coat carrots


  1. Coat each carrot with EVOO and place on foil in a toaster oven for 20 minutes or until soft.
  2. When cooled, coarsely chop and place in food processor with remaining ingredients.
  3. Blend until smooth. Garnish with a drizzle of olive oil, salted pepitas or slice or tomato.

Roasted Beet Hummus

Roasted Beet HummusThe shocking color can be anywhere from pink to deep fuchsia. The light flavor is delicious on crackers, pita chips, dipping veggies. The curious glad they took a chance. It makes a beautiful presentation at any gathering, especially when served with carrot and black bean hummus.


  • 1 or 2 small beets (more makes it deeper in color)
  • 2 cups cooked white beans (or two cans)
  • 2 tsp. Cumin powder
  • 1 Lemon Juiced
  • 3 Tbsp Tahini
  • 2 Tbsp olive oil
  • Roasted Garlic (optional)
  • 1/2 tsp sea salt


  1. Wrap beets in foil and bake at 400 for 40-45 minutes or until easily pierced through with a fork.
  2. When cooled, rub off the outer skin which should slip off easily. (Wash hands right away as this does stain the longer it’s left on.)
  3. Coarsely chop beets.
  4. In a food processor, mix all ingredients and blend until smooth.
  5. Serve when at room temperature or chilled.

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