Black Bean Hummus (adapted from Melissa d’Arabian)

1 cup cooked black beans
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with slices of bell pepper “chips,” pita, or tortilla chips.

Taco Bean Dip (from Sarah Manaresi’s Kitchen)

1 can of cooked black beans, refried beans, or any beans your family enjoys
1 pound of cooked, ground bison, beef, turkey, or protein of choice (optional)
1 jar of salsa
1 cup of cheese
2 cups of shredded romaine lettuce
1 large tomato
1 red bell pepper
1 avocado
(really any favorite taco toppings)
sour cream
pita chips, bell pepper “chips,” or tortilla chips

Preheat toaster oven to 400 degrees.

Now, since my family likes all of their bean dips differently, I have four oven safe dishes so everyone can customize them. At the bottom of the dish, I spread the red bell peppers, beans, and meat in even layers, and then I top with salsa and cheese. I place in the oven for 10-15 minutes, until cheese is melted.

This is where everyone goes nuts. My kids don’t put veggies or anything on their beans. What comes out of the oven is the only thing they eat. I top mine with lettuce, tomatoes, bell peppers, and avocado with a small amount of sour cream. I stay away from chips, so I eat mine as a salad. My husband put anything that looks good to him on top of his. He and my boys like to eat theirs with frito scoops or tortilla chips.