BLACK BEAN CUMIN DIP
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 10 to 12 persons
Number Of Ingredients 7
Steps:
- Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.
RED BEAN DIP WITH CUMIN AND CILANTRO
Provided by Anita L. S. Eberhardt
Categories Condiment/Spread Bean No-Cook Cocktail Party Picnic Vegetarian Quick & Easy Buffet Spice Sour Cream Cilantro Bon Appétit Massachusetts
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Place dip in center of platter. Surround with vegetables and pita triangles.
RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
CILANTRO-CUMIN DIP
Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.
Provided by Melissa Clark
Categories dips and spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
- Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
- Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram, TransFat 0 grams
RED BEAN DIP
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes about 3 cups
Number Of Ingredients 11
Steps:
- Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
- Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
- Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
- Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g
HURRY-UP BLACK BEAN DIP
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.
Provided by Pableaux Johnson
Categories Food Processor Mixer Bean Super Bowl Kid-Friendly Oscars Cinco de Mayo Tailgating Poker/Game Night Potluck Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
- 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
- 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.
BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME
Make and share this Black Bean and Corn Dip With Cilantro and Lime recipe from Food.com.
Provided by Matty H.
Categories Black Beans
Time 30m
Yield 8 cups
Number Of Ingredients 18
Steps:
- - Simply mix the ingredients as described. Tweak the spices / sugar / olive oil ratio to suit your taste. This stuff is increeeeeeeeeedible!
CILANTRO BEAN DIP
This chunky fresh-tasting dip, shared by Wendy Prevost of Cody, Wyoming, gets a little kick from hot pepper sauce.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the corn, beans, tomato, red pepper and onion. In a small bowl, combine the salad dressing, cilantro, hot pepper sauce and garlic powder. Pour over corn mixture and gently stir to coat. Serve with tortilla chips.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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RED BEAN DIP WITH CUMIN AND CILANTRO RECIPE - BON APPéTIT
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- Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
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