An amazing Black Bean Dip with a nice zing of fresh ginger.
This is a cinch to whip up, and taste so much better then store-bought dips. (If you don’t like it too spicy, just add less cayenne pepper or skip it all together.)
Enjoy!
More of my fav go-to dips
Delicious Black Bean Salsa
Fresh Salsa
Guacamole
Greek Yogurt and Herb Dip
Roasted Red Pepper Hummus
Spicy Black Bean Dip
A quick and nice spicy black bean dip you can whip up in no time and enjoy with raw veggies, whole grain/seed crackers, baked tortilla corn chips or added to a buddha bowl. Makes 2 cups.
Equipment
- Measuring cups
- measuring spoons
- Stainless Steel Mesh Strainer
- cutting board
- Chef knife
- Garlic press
- Blender
Ingredients
- 2 cloves Garlic whole minced
- 1 tbsp Fresh ginger sliced
- 2 tbsp Roasted red pepper fresh, and some of the pulp for added zest
- 1 tbsp Tomato paste preferably organic, low sodium, BPA free
- 3/4 tsp Cumin ground
- 1 tsp Chili powder
- 1/4 tsp sea salt celtic
- 2 cups Black beans cooked, rinse and drained (=15 oz can)
- 2 Green onion spring, raw and sliced
- 1/2 cup Fresh parsley fresh, aprox one handful
- 1/2 cup Fresh cilantro fresh, aprox one handful
- 1 cup Tomato red, rip, seeds removed and chopped
- 1/4 tsp Cayenne pepper optional
Instructions
- In a blender or food processor blend first 8 ingredients with 2 tbsp of filtered water and process until smooth.
- Add fresh cilantro, green onions and beans (home cooked or canned), tomatoes ( or mix them in by hand after) and process with pulsing on and off until combined to a nice consistency of your choice. Save some of the cilantro or parsley for garnish.
- Transfer to a bowl, mix in the tomato here if you prefer it chunky, and add cayenne pepper to taste.
- Garnish with a little fresh cilantro, parsley or even basil if you prefer.
Notes
Serve with carrot sticks, brown rice cakes, or gluten-free crackers or baked gluten free tortilla chips.
Have more time on your hands?
Try sautéing 1 chopped onion instead of green onions, a jalapeno or two peppers (seeds removed) and garlic cloves (large chunks to prevent them from burning) first. Then combine with all the other ingredients and blend.
Garnish with fresh cilantro or parsley.
Nutrition
Serving: 0.25cupCalories: 16kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 159mgFiber: 1gSugar: 1gVitamin A: 938IUVitamin C: 14mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
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