Thursday, February 24, 2011

Labbits Like: Black Bean Dip

The labbits quickly nommed their way through last week's Sweet Potato Hummus and wanted to try a new dip. Pipkin whipped up this easy 5 minute Black Bean Dip, and didn't wait for the others to start munching. Click here to print out the recipe.

Black Bean Dip

1 15 oz can black beans, with liquid reserved
Juice of 1 lime
1 tbsp tahini
2 tbsp EVOO
1 clove garlic, finely chopped
1 tsp cumin

Heat the beans with their liquid in a small pot over medium heat until just warm.

While the beans are warming, squeeze the juices from one lime. 

 Drain beans (reserving some of the liquid) and place in a food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl occasionally with a spatula.  If you find your dip is too thick for your liking, add liquid reserved from the black beans one tbsp at a time until you get your desired consistency.

Serve with fresh veggies or crackers or tortilla chips!

Yields: About a cup and a half of dip.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.