Black bean hummus
2 cans (15 ounce each) of black beans, drained
½ small sweet onion
½ jalapeño chili pepper, seeds removed
Dash of salt
Juice of 3 or 4 limes
¼ cup olive oil
1 avocado, pitted and diced
¼ tomato, chopped
1 tablespoon fresh cilantro, chopped
In a food processor blend until smooth beans, onion, jalapeño, salt,
lime juice and olive oil.
Garnish with avocado, tomato and cilantro. Serve with warmed tortilla chips.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at firstname.lastname@example.org.