This black bean dip recipe is a vegan version of a party favorite.

Dips are what make parties so much fun – mostly because there are plenty to choose from and each is condensed with flavor. Unfortunately, most dips are also condensed with calories. One bite can often mean 100 calories, so in no time at all, you have racked up the calories without even realizing it. This black bean dip recipe is a bit different. It’s packed with veggies, spices and herbs and completely nixes the heavy ingredients, such as cheese, sour cream or excessive oils.

The great thing about this recipe is that you can adjust its thickness and chunkiness depending on its purpose. As a dip, it’s great thick, but you can easily convert it to a soup by adding more liquid from the beans. It can also be slathered into a soft tortilla and accompanied with other add-ins to make for a delicious Mexican wrap. This black bean dip recipe is incredibly versatile and packed with enough flavor to turn any dish from zero to hero. Enjoy with low-salt baked tortilla chips!

Vegan Black Bean Dip Recipe

Makes 1.5 cups

Ingredients

• 30 ounces (4 cups) cooked black beans (about 2 cans worth), drained and rinsed
• 1/4 cup reserved black bean liquid
• 1 shallot, peeled
• 1 small tomato
• 2 garlic cloves, peeled
• 1/4 jalapeno, seeded
• Small handful of chopped fresh cilantro
• Juice of 1 lime
• Juice of 1 lemon
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• Garnish: chives

Directions

Toss all ingredients into a high-speed blender or food processor. Pulse until it reaches the consistency you like. Add more or less of the liquid from the beans to attain desired consistency as well. I like mine a little chunky and thick. Adjust spices to taste. Garnish with chopped chives. Serve with vegetable crudites or low-sodium baked tortilla chips.

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Photo Credit: The Delicious Life

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During a recent dinner at my friend’s underground restaurant (shh!) we were presented with the most inventive use of kumquats I’d ever seen. They were sort of glazed and roasted, and served atop a seared duck breast.

The kumquats were so luscious and such a perfect foil for the rich duck that I was smitten. The flavor has been haunting me ever since.

My reaction was interesting because I tend to shy away from kumquats, as I’m not really sure what to do with them. I’m attracted to their cute, happy orangeness at the farmers’ market, but since I’m not really a lover of the flavor of citrus rind, when it comes to everyday snacking they tend to just sit there and shame me for not eating them.

Then I found this recipe from food writer Molly Watson. Now wouldn’t these be good with duck, or pork, or dessert for that matter? Try it and let me know. There should be kumquats at markets (at least here on the west coast) for another week or two.

Speaking of seasonal recipes, I can’t get enough asparagus. I tend to spend the first several weeks just roasting it in a super hot oven with salt and olive oil (and sometimes standing in the kitchen eating the spears one after another like French fries) before graduating to more complex (and civilized) preparations like this one from 101 Cookbooks with the super healthy grain quinoa.

If you’ve never tried fava beans, this is your year. They are a short season shelling bean just coming into markets now. Yes, you have to shell them in two steps but it’s worth it. And this dip from Simply Recipes sounds like a winner.

P.S: Favas are easy to grow and provide a wonderful “green manure” for your garden because they are excellent nitrogen fixers. The leaves are edible too!

Image: Miss Meister

The post 3 Seasonal Recipes to Try This Week: Kumquats, Asparagus, Fava Beans appeared first on EcoSalon.