It’s too hot to cook. I look at my oven and shudder at the very thought of turning the knob. The idea of having heat spew from every crevice of the square box, turning my house into a rotisserie oven, down right scares me. What was once inviting is now ominous.

It looks beautiful outside–the sky is blue and cloudless–but looks can be deceiving. As soon as I stick one toe outside the comforts of my air-conditioned house, sweat beads begin to form on the bridge of my nose and upper lip. Blech, lip sweat is the worst!

Anyone with me?

Squirrel and I have been sleeping in the basement because our third floor feels like a sauna. All it needs are some old men wrapped in white towels wearing steam ridden glasses and that’s exactly what our upstairs would be, a sauna. The ceiling fan swirls around the already hot air. It’s not pleasant. Thank goodness we own a comfortable couch.

Because I lack the energy to do any real cooking, I made you guys some easy, no-cook black bean dip. All you’ll need is a food processor and a knife.

Simple, no-fuss food is what summer is all about.

Black Bean Dip

The beans are the star of the show. They’re full of great protein and packed with tons of fiber.

Black Bean Dip |

I added a generous sprinkle of cumin for that signature smoky and earthy flavor, and then I brightened it up with fresh cilantro and a squeeze of lime juice. A few shakes of Tabasco spices things up a little and a clove of garlic gives this dip a punch of flavor.

Black Bean Dip |

You can use the classic tortilla as your vessel, or you can mix it up with some fresh veggies or toasted pita. The choice is yours.

Black Bean Dip |

Whatever your choice, this dip is delicious. Enjoy!

Black Bean Dip

A healthy dip made with creamy black beans, fresh cilantro, and smoky cumin.


1/4 cup cilantro

1 small garlic clove, roughly chopped

1-14 ounce can black beans, drained and rinsed

2 tablespoons water

1 tablespoon lime juice

1/2 teaspoon cumin

5 dashes Tabasco

1/4 teaspoon kosher salt

2 tablespoons olive oil


In the bowl of a food processor, add cilantro and garlic. Pulse until minced.

Add the beans, water, lime juice, cumin, Tabasco, and kosher salt to the bowl; pulse until combined. Scrap down the bowl. Continue to pulse, adding the olive oil, until the bean mixture is smooth and velvety. Test the mixture and, if necessary, add more salt to taste.

Serve with tortilla chips, toasted pita, or fresh cut veggies.

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