BLACK BEAN DIP
Delicious, healthy and easy-to-make black bean dip.
Provided by Jennifer Segal
Categories Appetizers
Time 20m
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
- *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.
Nutrition Facts : ServingSize 1/4 cup, Calories 114, Fat 5 g, Carbohydrate 14 g, Protein 5 g, SaturatedFat 1 g, Sugar 1 g, Fiber 5 g, Sodium 231 mg, Cholesterol 0 mg
EASY BLACK BEAN HUMMUS
This black bean hummus recipe is a fun spin on the classic dip! It's tangy with a pop of lime and irresistibly creamy.
Provided by Sonja Overhiser
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Peel the garlic. Drain the black beans, but don't rinse them. Juice the lime.
- Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it's too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
Nutrition Facts : Calories 218 calories, Sugar 0.4 g, Sodium 568.7 mg, Fat 11.8 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 21.5 g, Fiber 8.1 g, Protein 9.1 g, Cholesterol 0 mg
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
MEDITERRANEAN BLACK BEAN DIP
You can make this non dairy if you want but the dash of milk and cheese give it a nice creamy texture. This has lots LOTS of protein
Provided by ElishevaR
Categories < 15 Mins
Time 7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put a tablespoon of olive oil, garlic, and cumin in the food processer- grind it until garlic is small.
- Take 3 tablespoons of techina paste,mix with lemon juice and water until smooth.
- Throw 2 cans of black beans into the food processer with the techina and red pepper flakes- mix!
- Add some shredded cheese and a dash of milk for texture.
- Season according to taste!
Nutrition Facts : Calories 152.9, Fat 1, SaturatedFat 0.2, Sodium 3.3, Carbohydrate 27.3, Fiber 9.9, Sugar 0.1, Protein 10.1
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- Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
- Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.
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- To a medium-sized pot, heat the olive oil and cook the onions and garlic on medium heat till translucent and fragrant. Set aside.
- To the food processor, add the black beans, salt, cumin, pepper, red chili flakes, tomato, pickled banana pepper, jalapenos, and cilantro. Blend till smooth.
- Transfer the mixture to the medium-sized pot and cook for 20 minutes on low heat. You can the dip to have thickened. The texture should be between the consistency of a thick black bean dip and thick salsa.
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