What We Ate
A weblog of culinary experiences
September 04, 2002
Crackers and Black Bean Dip
I was blown away by how easy it is to make your own crackers. The recipe is rediculously easy and even without flavoring, the crackers taste quite good. I tried have them come out with sesame seeds on top, but when I got them out of the oven every single seed fell right off. I'll have to try harder next time.
I got the idea for the dip from Alma de Cuba. They served it with the bread and I thought it was delicious and worth stealing for home use. The essential ingredients are just black beans, roasted garlic and olive oil but I think I figured out the trick that gives it that restaurant finesse. When I first tried it, I just put all the ingredients in the food processor to blend them together. The result was good but tasted raw and didn't look as dark as I had remembered in the restaurant. The trick, as I discovered, was to cook the dip in a non-stick pan to develop the color and flavor.
Preheat the oven to 400°.
Blend the beans and both garlics in the food processor until smooth. Slowly add oil to the mix until turns a bit shiny. Put the mixture into a non-stick skillet and cook over medium low heat, stirring continuously, until it turns a shade or three darker. It's helpful to use a silicone spatula to scrape the dip off the bottom and sides of the pan while it's cooking so that it doesn't burn. Season with salt and pepper to taste. Off the heat, add a tablespoon or two more olive oil to introduce some raw olive flavor to the dip.