Here is my first recipe for my vegan Halloween series. This two layer bean dip is both hauntingly dark and delicious. It’s quick, simple and most ingredients can be simply be found in your kitchen pantry.
First bottom layer is a surprisingly green guacamole recipe, then my cumin spiced black bean dip layered on top. You may your guacamole recipe of choice, but there is a quick simple version for you listed below. The R.I.P tortilla tombstones and “BOO” chips (found at Whole Foods) makes this dip super festive. Perfect for any Halloween festivities next week!
Ingredients:
1-15oz. can black bean
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp whole wheat flour
Steps:
Pour the can of beans with water in a medium mixing bowl and mash. (I used a potato masher but you may also use the back of a fork.) Add in cumin and garlic powder and mash until you get a puree like consistency, but leaving a few chunky pieces.
Transfer mashed seasoned beans to a deep saucepan and bring to boil. *Add flour one tablespoon at a time, stirring in between to prevent lumps. Stir until mixture thickens. Set aside to cool.
*You may replace whole wheat flour with a gluten-free flour of choice to make this dip gluten-free.
Quick Guacamole:
2 ripe Hass avocados
1 lime ,juiced
1/3 cup cilantro, chopped
salt and pepper, to taste
Steps:
Mash avocados in a medium mixing bowl. Add lime juice, cilantro, salt and pepper and give a quick mix.
Assembling:
Layer guacamole on the bottom of 2 ramekins or a small round deep dish. Then layer bean dip and sprinkle some cilantro “grass” and stick **R.I.P tortilla tombstones. Serve with chips or “BOO chips (found at Whole Foods).
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**R.I.P Tombstones:
You Will Need:
1 whole wheat flour tortilla
tombstone cookie cutter or paring knife
Black edible marker
cooking spray
Preheat oven to 350 degrees. Cut a few tombstones with a cookie cutter. You may always free hand and carefully trace out tombstone shapes with a small paring knife. (See below.)
Place tombstones on a baking sheet. Spray with cooking oil. Bake, but do not leave unattended and keep a close eye on them as they may burn easily. Write “R I P” with edible marker and decorate on top of the bean dip.
