Veggie Bean Dip

During this past summer I began relying heavily on all things hummous - easily found, friend of both veggies and pita, and safely vegan. Healthy? Well, the store-bought processed version probably isn't that great, but it's still a better choice than a lot of others. But while camping in Texas I found myself far from stores that carried it, so I had to get a bit more creative. The dehydrated hummous that I found in Whole Foods seemed perfect for camping... right up until I had my first taste. (Ummm... please get out of my mouth ASAP.) I had more luck throwing together a quick dip based around refried beans, salsa, onions, and cilantro. But that seemed a little plain jane once I returned to a fully stocked kitchen. Surely I could do better than that...

This was a great use for the leftover adzuki beans from the weekend. My first variant of this didn't include the avocado, which was a mistake - this dip needs a little fatty goodness. I've since decided that it's an essential ingredient.

Veggie Bean Dip

1 1/2 - 2 c cooked adzuki beans
1 red pepper
2 leeks, white parts only
2 garlic cloves
1 avocado
handful of cilantro
2 glugs President's Choice tomatillo salsa (love!)
1/2 tsp southwest seasoning
salt to taste

Whirl up all of the above in a food processor. Serve with whole grain Wasa crispbread and a variety of fresh vegetables (I used cauliflower, broccoli, cucumbers, carrots). Live long and prosper.