My First Feature!

Imagine my delight and surprise when I checked my email and found that Bianca at Little Brick Ranch featured my We're Having a Party post!

Thanks so much Bianca!

Knock-Off Bean Dip

Early last week one of my new favorite bloggers, Bianca at Little Brick Ranch, posted her recipe for black bean dip. I've been craving it like crazy since I saw her post and I was inspired by how easy it looked! Well, I decided to make it a little easier by using canned black beans (dried would have been better, I'm sure) and adding my own little touches. Aren't personal touches what make knock-offs so great?

I started with two cans black beans, drained and well-rinsed, and added three cloves garlic. You know I can't do anything without garlic! I added these to the food processor.

Bianca added cumin, cayenne, salt and pepper. I didn't have any cayenne so I substituted Tabasco and because I used canned beans I decided to forgo the salt. I also added a little more cumin than she did because that's just how I roll :)

I added about a tablespoon of olive oil (really, I don't measure) and about a quarter cup of water and just let it go on high until it was about the right consistency.

I added a little more water as I went and just watched it until it looked right.

Viola! This actually lasted about a day because my daughter and husband loved it so much. Maybe I'll have to make some more in honor of Cinco de Mayo....

Seriously, this dip was so easy and so good. This will be a party staple for me from now on! Thank you SO MUCH to Bianca for posting your recipe!

Roasted Chickpeas

I'm not normally much of a snacker but I love to have a little something to keep in my desk at work just in case I miss my breakfast or lunch. A while back, my mom told me about these roasted chickpeas (also known as garbanzo beans) she had made and how good they were. I knew right away I had to try them!

I started with three cans of chickpeas, well-rinsed and drained.

I tossed them with a couple tablespoons of olive oil and seasoned to my liking. I used some seasoned salt, fresh ground pepper and dried dill this time but think maybe next time I would like to try some paprika. Really, you could use any seasonings you like here.

I used LOTS of dill...I'm all about the dill.

I spread them out in one layer on a lined pan and put them in an oven preheated to 375.

After about 40 minutes I took them out and tossed them so they will roast evenly.

I put them back in for another 40 minutes or so.

Let them cool well and store in an airtight container.

I'm sure they would be fine for a week or so but somehow they never seem to last that long. These are a great snack and super good for you. They are high in protein too so they help keep you full!

Tomorrow I'll be showing you another bean recipe I borrowed from another blogger. See you on Cinco de Mayo!

Linking up to:

Little Brick Ranch - Foodie Friday

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