Spicy Black Bean Dip

10 06 2012

A dip, a spread and filling all in one. This dip is delicious. I was looking around the internet to make a simple bean dip for a gathering and found one, but once I mixed the ingredients together, it was, well, bland. I changed the measures and added some spice and here we are.

The original recipe asked for a 2/3 cup cilantro, I left this out as not everyone at the gathering likes cilantro. Cilantro is one of those herbs that you should ask before adding to a recipe, especially as garnish. With or without cilantro, this bean dip is yummy. I spread it on whole grain wraps, folded in half and grilled to make a quesadilla for lunch. I just let it cool, cut it into three triangles and stored in the fridge.

  • 2 cups cooked Black Beans (1.5 14oz cans – save the rest for a salad)
  • 1-2 cloves Garlic (optional, I added a bit of garlic powder)
  • 4 tbsp Fresh Lime Juice
  • 2 tbsp Tomato Paste
  • 1 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 tsp Chipotle Pepper sauce or powder
  • 1/2 – 1 tsp Cayenne Pepper
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • 1/4 cup filtered Water

Add all of the ingredients into a food processor, blend until smooth. Taste and adjust for flavour and add extra water if you want the consistency a bit thinner, I didn’t have to. If you want to add the cilantro, add with the rest of the ingredients before blending or just stir in chopped cilantro once you’ve blended the rest.

Eat well, Be well,

Nat

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