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Cilantro Black Bean Dip

Food Network Canada

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.

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Ingredients

2
cup cooked black beans (or 1 [19-oz/540-mL] can, drained & rinsed)
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)
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Directions

Step 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.

Step 2

Stores in an airtight container in fridge for up to 4 days.

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