That bean dip’s pretty good, huh?

I kind of figured this would happen. As soon as I wrote about the “whoosh”, it stopped. And that’s okay. This isn’t a race. Would I like to be at my goal weight by mid-October? Of course. Even better would be mid to late September when I’ll be needing to replace my tux in preparation for the 2014-15 season with the Sierra Vista Symphony. At the same time, I fully understand that the body is going to do what the body is going to do. I might be there by then, and I might not. As long as things are trending in the right direction, it doesn’t really matter what the date is when I get there.

Lately I’ve become incredibly bored with using hummus or guacamole on my sandwiches for lunch. I decided it was time to concoct something else with slightly different flavor and texture profiles. What I ended up with was a bean dip-like spread that has been kind of amazing. This is the third week in a row that I’ve made it. I’m starting to get bored with that now, so I’ll need to come up with another option this weekend. Any way, I thought I would share that recipe with you. It’s pretty great on sandwiches. It’s probably really good just as a dip with chips, but I don’t know for sure since I stopped keeping chips in the house around this time last year. I can not be trusted with them. But I digress. On to the recipe!

Bean Dip Sandwich Spread

  • 1 can (15-16 oz.) of pinto beans – organic if possible – drained and rinsed well (I tried it this week with black beans instead. Meh. Stick with the pintos.)
  • 4 cloves garlic, minced (I run it through a garlic press, then hand-mince the “guts” that get stuck inside the hopper.)
  • juice of one lime (~2 Tbsps)
  • 1-2 Tbsps olive oil
  • 2 Tbsps tahini (Optional, but I left it out this week and really miss it.)
  • 1 tsp ground cumin
  • 1/8 to 3/4 tsp chili powder (I really like chipotle chili powder here, but use what you have.)
  • 1 Tbsp dried parsley flakes
  • 1-2 Tbsps water to desired consistency
  • salt and pepper to taste

Just put everything in a bowl and whiz it up with a stick blender. Or dump it all into a food processor and mix it up that way. Or mash it up by hand with one of those old-fashioned potato mashers. Maybe wait until toward the end to add the water in case you like it thicker, though it does thicken up some as it sits in the fridge. I’ll get five sandwiches-worth out of this, and I spread it on both slices of bread. It’s really good with basic meats (turkey, roast beef, chicken) and cheeses (American, cheddar, etc.) and a bit of salad greens. Not so great with a more complexly flavored meat like the maple ham I decided to try this week.

If you decide to try it, I’d love to know what you think.

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