Cilantro Black Bean Dip
- serves 0
This dip-with-a-kick is good served with tortilla chips and raw veggies, or as a sandwich or burger spread. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.
2 cup cooked black beans (or 1 [19-oz/540-mL] can, drained & rinsed)
⅔ cup packed chopped cilantro (leaves & stems)
2 clove garlic
2 Tbsp fresh lime juice
1 Tbsp tomato paste
1 Tbsp flax seed oil (optional)
1 Tbsp olive oil (optional)
1 tsp sea salt
½ tsp chipotle pepper powder
½ tsp cayenne pepper
½ tsp ground coriander
½ tsp cumin
¼ cup filtered water (to thin dip as desired)
1. Toss all ingredients in a food processor or blender and give it a whirl, stop¬ping to scrape down sides with a silicone spatula, processing until smooth and adding additional water if necessary (but don't let it get too runny!). Adjust seasonings to taste.
2. Stores in an airtight container in fridge for up to 4 days.