Spicy Black Bean Dip

The other day, I noticed Nacho Cheese Triangles on Elana’s blog.  Commenters who avoid dairy were tossing around the idea of substituting Daiya vegan cheese.  I wondered what they would be like with nutritional yeast.  Daiya is definitely not a whole food in my book, though I do have it once in a while, so I always try to use nutritional yeast first when trying to make a recipe dairy-free.  So I made a batch divided in thirds – 1/3 with Daiya (cheddar flavor), 1/3 with nutritional yeast, and 1/3 with real cheese for my husband.  He tasted all three and said that the nutritional yeast one was less salty by far than the other two.  I found the Daiya version salty, and really enjoyed the nutritional yeast one, so next time I may just reduce the salt and use nutritional yeast.  While this bread is dairy-free, it does contain egg (I substitute a small duck egg for the egg called for in the recipe).

I did not have any avocados to dip the cheesy bread into, but I did have black beans and azuki beans in the fridge, which I had cooked earlier in the week, so I set about making a spicy black bean hummus.  Ultimately, the flavor was more dip than hummus, but it went perfectly with the cheesy bread. I bet it would be great with corn chips too. 

I swear the nacho bread and dip were scrumptious – though unfortunately hard to photograph and made to look pretty. The bread piece with the yellow flecks has Daiya, while the other piece contains nutritional yeast.

Black bean hummus is a mystery to me.  Even though I have made many hummus variations somehow black bean hummus never turns out to taste good.  I am convinced the only reason I like the black bean hummus sold at Whole Foods is that it is saltier than anything I prepare at home.   

When I started on this recipe, I had hummus in mind, but while I ended up with a delicious dip, it is not hummus.  Do you have any favorite black bean hummus recipes? I love the sweet potato in this and the texture it gives the whole dip but am curious to try it with either tahini or a nut butter to add extra richness, or maybe just some extra virgin olive oil.

Also, I am submitting this recipe to the following blog events:

 My Legume Love Affair #31, created by Susan of the Well-Seasoned Cook and hosted by Briciole this month, a celebration of legumes.  This dip contains both black and azuki beans.

Seasonal Sunday, hosted by Real Sustenance.  The seasonal ingredient is sweet potatoes.

Real Food Thursday, hosted by Diane of The Whole Gang .  This dip is all about real food, no packages, though I have to admit that the dip was even better with a drizzle of gluten-free hot sauce.

Spicy Black Bean Dip (Gluten-Free, Vegan, Low-Glycemic, Soy-Free, Nut-Free, Oil-Free)

Makes about 2 cups

• 3/4 cup cooked black beans (about half a 15oz can)
• 3/4 cup cooked azuki beans (about half a 15oz can)
• 3/4 cup cooked sweet potato (I like to roast mine)
• 2 Tbsps chopped scallions
• 1 jalapeno, finely diced (leave the seeds in for a spicy dip, omit seeds for a milder dip)
• 1 Tbsp lemon juice, freshly squeezed
• 1 Tbsp lime juice, freshly squeezed
• 1/4 tsp seasalt

Process all ingredients in a food process or blender, adding a couple of tablespoons of water if too thick.

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