Creamy Black Bean Dip and Classic Hummus

Every year I make some sort of appetizer/dip spread for our Super Bowl viewing and eating pleasure.   I’ve started a tradition where I highlight these dishes the following year at EE.  This gives me time to adjust recipes, photograph and post a year in advance.   Therefore, almost all the Super Bowl recipes were featured  on our table the previous year.

What did we enjoy last year?  Creamy Black Bean Dip and a Classic Hummus.

Black Bean Dip

Based on Creamy Pinto Bean Dip

It doesn’t matter who you’re rooting for, everyone will love this dip.


  • 1 T. olive oil
  • 2/3 c. chopped onion
  • 2 (15 oz.) can black beans, drained and rinsed
  • 3 cloves garlic, sliced
  • 3/4 t. chili powder
  • 2 T. roasted green chilis , chopped
  • 2 1/2 t. red wine vinegar
  • 3/4 t. dried oregano
  • 1/4-1/2  t. kosher salt
  • 1/4 t. fresh ground pepper
  • 1/4-1/2 c. water
  • Optional garnishes:  sour cream thinned with a bit of lime juice, graded sharp cheddar, roasted red pepper strips, jalapenos, paprika….  Really, whatever you want.


  1. Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and  cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
  2. Pulse bean mixture, red pepper, vinegar, oregano, 1/4  tsp. salt, pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. (May need to add the remainder of the salt.)
  3. Serve warm or at room temperature with tortilla chips.

Yield: 1 1/2 cup

Do ahead.   This bean dip can be made 3 days ahead. Store in an airtight container and chill.  Just heat slightly in the microwave before serving and garnish.

Classic Hummus

Dorie Greenspan (with a few instruction modifications)

This is quick and easy and you seriously may never buy store-bought hummus again.


  • 1 (15 oz.) can garbanzo beans, drained (reserve liquid)
  • 2 garlic cloves, minced
  • 1/3 c. tahini, well-stirred
  • 2 T. lemon juice
  • 1/2 t. cumin
  • salt and pepper to taste


  1. Place the drained garbanzo beans, garlic, tahini, lemon juice, and cumin in a food processor and whir until smooth. With the machine running, add as much of the reserved bean liquid until as smooth and creamy (to your liking).
  2. Season with salt and pepper. Adjust as needed.
  3. Place in a covered container and refrigerate until chilled (up to three days).
  4. You may add a sprinkling of paprika or a drizzle of olive oil before serving.

Yield: 2 cups

I love this hummus and it’s my go-to whenever I need a quick appetizer (or lunch).


I’m posting this the day before the Super Bowl this year.  If you need other ideas for your party, please check out my other Super Bowl recipes.  (For all recipes, click here.)

Super Bowl LV:  Creamy Onion Dip

Super Bowl LIV:  Herbed Veggie Dip

Super Bowl LIII:  Tortilla Dusted Jalapeno Dip

Super Bowl LII:  Jalapeno Jelly Bacon Burgers, Olive and White Bean Hummus, and Spicy Onion Dip

Enjoy your viewing and cheering!!!

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