Recipe: Cilantro Black Bean Dip (blender or food processor)
Appetizers and SnacksCILANTRO BLACK BEAN DIP
2 cups cooked black beans (or one 19-oounce can), rinsed
2/3 cup packed chopped cilantro (leaves and stems)
2 medium cloves garlic
2 tablespoons fresh lime juice
1 tablespoon tomato paste
1 tablespoon flaxseed or olive oil (optional)
1 teaspoon sea salt
1/2 teaspoon cayenne or chipotle pepper powder (or to taste)
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/4 cup filtered water (or to desired consistency)
Toss all ingredients in a food processor or blender, and give it a whirl. Stop the food processor, scrape down the sides with a silicone spatula and whirl again. Add more water as necessary (be careful not to let it get too runny) and adjust seasonings to taste.
Store in an airtight container in the fridge up to 4 days.
Makes 1 3/4 cups
Source: Get it Ripe: A Fresh Take on Vegan Cooking and Living by Jae Steele
2 cups cooked black beans (or one 19-oounce can), rinsed
2/3 cup packed chopped cilantro (leaves and stems)
2 medium cloves garlic
2 tablespoons fresh lime juice
1 tablespoon tomato paste
1 tablespoon flaxseed or olive oil (optional)
1 teaspoon sea salt
1/2 teaspoon cayenne or chipotle pepper powder (or to taste)
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/4 cup filtered water (or to desired consistency)
Toss all ingredients in a food processor or blender, and give it a whirl. Stop the food processor, scrape down the sides with a silicone spatula and whirl again. Add more water as necessary (be careful not to let it get too runny) and adjust seasonings to taste.
Store in an airtight container in the fridge up to 4 days.
Makes 1 3/4 cups
Source: Get it Ripe: A Fresh Take on Vegan Cooking and Living by Jae Steele
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