The other day, I noticed Nacho Cheese Triangles on Elana’s blog. Commenters who avoid dairy were tossing around the idea of substituting Daiya vegan cheese. I wondered what they would be like with nutritional yeast. Daiya is definitely not a whole food in my book, though I do have it once in a while, so I always try to use nutritional yeast first when trying to make a recipe dairy-free. So I made a batch divided in thirds – 1/3 with Daiya (cheddar flavor), 1/3 with nutritional yeast, and 1/3 with real cheese for my husband. He tasted all three and said that the nutritional yeast one was less salty by far than the other two. I found the Daiya version salty, and really enjoyed the nutritional yeast one, so next time I may just reduce the salt and use nutritional yeast. While this bread is dairy-free, it does contain egg (I substitute a small duck egg for the egg called for in the recipe).
I did not have any avocados to dip the cheesy bread into, but I did have black beans and azuki beans in the fridge, which I had cooked earlier in the week, so I set about making a spicy black bean hummus. Ultimately, the flavor was more dip than hummus, but it went perfectly with the cheesy bread. I bet it would be great with corn chips too.
I swear the nacho bread and dip were scrumptious – though unfortunately hard to photograph and made to look pretty. The bread piece with the yellow flecks has Daiya, while the other piece contains nutritional yeast.
Black bean hummus is a mystery to me. Even though I have made many hummus variations somehow black bean hummus never turns out to taste good. I am convinced the only reason I like the black bean hummus sold at Whole Foods is that it is saltier than anything I prepare at home.
When I started on this recipe, I had hummus in mind, but while I ended up with a delicious dip, it is not hummus. Do you have any favorite black bean hummus recipes? I love the sweet potato in this and the texture it gives the whole dip but am curious to try it with either tahini or a nut butter to add extra richness, or maybe just some extra virgin olive oil.
Also, I am submitting this recipe to the following blog events:
Spicy Black Bean Dip (Gluten-Free, Vegan, Low-Glycemic, Soy-Free, Nut-Free, Oil-Free)
Makes about 2 cups
- 3/4 cup cooked black beans (about half a 15oz can)
- 3/4 cup cooked azuki beans (about half a 15oz can)
- 3/4 cup cooked sweet potato (I like to roast mine)
- 2 Tbsps chopped scallions
- 1 jalapeno, finely diced (leave the seeds in for a spicy dip, omit seeds for a milder dip)
- 1 Tbsp lemon juice, freshly squeezed
- 1 Tbsp lime juice, freshly squeezed
- 1/4 tsp seasalt
Process all ingredients in a food process or blender, adding a couple of tablespoons of water if too thick.