What I did make, however, was two chip-dippables, that both went over well: Black Bean Avocado Hummus, and Mango Basil Nectarine Salsa. The hummus was G-O-N-E before fireworks, and there was just a small bit of salsa left at the end of the night. I'm recording these vague recipes here for future prosperity, especially as I'd like to make the salsa again. They're both pretty food-processor intensive, but could probably happen with whatever blending apparatus you have handy. Disclaimer: I'm not a usual recipe-writer, so I apologize that this is more past-tense, first-person narrative than recipes tend to be, but I think you'll get the idea. And, of course please let me know if you have any questions or feel there could be some clarification in any of the below. And the photos, I'm sorry. I didn't think they were going to go anywhere other than Instagram.
Black Bean Avocado Hummus
Not enough avocados for guacamole, but not letting that stop me.
- 1 Can garbanzo beans/chickpeas, drained
- 1 can Wegmans Caribbean Black Beans, mostly drained
- 1 avocado, peeled, pitted, and cut in to some pieces
- ~1tsp-1Tbs minced /~1 clove Garlic, to taste
- salt & pepper to taste
- Lemon juice
Basically, blend all that in your food processor until desired consistency. I didn't have any tahini on hand so I skipped it, but I'm sure you could add it in and it would be good! I considered adding some sesame oil instead, and then forgot.
I started with the garbanzo beans, lemon juice, garlic, salt, and pepper in the food processor, then added the black beans slowly as I wasn't sure how much black bean I'd want in there. It ended up being the whole can. After I'd gotten the bean mixture to a pretty smooth texture, I added in the avocado pieces, and processed some more. This came out super tasty. I would even consider perhaps adding more avocado, but I was out. Next round I'll give it a try. I scooped out this hummus, put it in a container, and stuck it in the freezer to cool it down quickly. Not that it was hot, but most of the components were at room temperature at the start.
I started with the garbanzo beans, lemon juice, garlic, salt, and pepper in the food processor, then added the black beans slowly as I wasn't sure how much black bean I'd want in there. It ended up being the whole can. After I'd gotten the bean mixture to a pretty smooth texture, I added in the avocado pieces, and processed some more. This came out super tasty. I would even consider perhaps adding more avocado, but I was out. Next round I'll give it a try. I scooped out this hummus, put it in a container, and stuck it in the freezer to cool it down quickly. Not that it was hot, but most of the components were at room temperature at the start.
Mango Basil Nectarine Salsa
I really wanted to get some basil + nectarine flavors together.
And I also had most produce needed for salsa. 
- 1 med-large sweet (vidalia, mayan, etc) onion (mostly processed but maybe 1/4 of it left chunky)
- 2 jalepeño peppers, processed to oblivion
- 4 tomatoes (2.5 diced-ish, 1.5 processed to oblivion, too)
- ~1tsp-1Tbs minced /~1 clove Garlic, to taste
- 2 nectarines (sliced thin, or diced)
- handful of fresh basil leaves, pulsed
- 1 mango, diced
I started this one out quartering the onion, and throwing 3 of those quarters in to the food processor. Processed until pretty small, but not quite pureed. The last quarter diced by hand, and all of this thrown in to a bowl after done with. Next up, I cut off the tops of the jalepeños, removed the seeds, and processed them until they were pretty small as well, then transferred the now pepper sludge to the bowl as well. Tomatoes next, diced up about 2.5 medium tomatoes, and the last 1.5 I thew in to the food processor and processed until it was saucy. I think at this point, I put the spoonful of diced garlic into my receiving bowl, stirred that all up, gave it a taste test, and moved forward.
For the nectarines, I cut them in to wedges, changed the processor to have the slicing blade, and fed the slices through the chute at the top to get dainty slices. I suppose you could just dice up the nectarines as well. Next, I put the usual processing blade back in, grabbed a handful of fresh basil, processed that until small, and added to the bowl again. I gave the mixed up bowl a taste test, and (of course) decided it could use more sweet, as it was leaning towards very spicy. Thankfully, I had a couple mangos on hand, diced up one mango, added it to the bowl, stirred, and was quite pleased with the balance of flavors at that point.
