Directions for: Cilantro Black Bean Dip
cup cooked black beans (or 1 [19-oz/540-mL] can, drained & rinsed)
cup packed chopped cilantro (leaves & stems)
Tbsp fresh lime juice
Tbsp tomato paste
Tbsp flax seed oil (optional)
Tbsp olive oil (optional)
tsp sea salt
tsp chipotle pepper powder
tsp cayenne pepper
tsp ground coriander
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.