Thursday, May 31, 2012

cilantro black bean dip

One of the challenges of going for a whole foods vegan approach to eating what to munch on when you're in the mood for a savory snack. Or what to add to round out a meal. Or looking for something "fun" for the kids to eat.

Dips meet all three challenges and are an excellent way to encourage raw veggie eating.

I found this recipe in "Get it Ripe" by Jae Steele, but modified a wee bit to cut back on the salt and cut out the spiciness which my tribe don't go for (yet). I like serving it with tortilla chips - the ones in the picture are the veggie flax seed chips from Trader Joe's. Guiltless Gourmet also makes a good lines which has lower fat content but the sodium is higher than the Trader Joe's brand. It also goes well with homemade sweet potato rounds (recipe coming soon).

Cilantro Black Bean Dip
2 c. cooked black beans
2/3 c. chopped cilantro
2 medium minced garlic cloves
2 T fresh lime juice
1 T tomato paste
1/4 tsp. sea salt
1 tsp. ground coriander
1 tsp. cumin
water as needed to thin
(optional: for a spicier dip add 1/4-1/2 tsp cayenne pepper)

Place all ingredients in a food processor/blender and combine until smooth. Add water and scrape down sides as needed. Add additional of the above seasonings to taste.

Keeping it in perspective: Why spend money on what is not bread, and your labor on what does not satisfy? Listen, listen to me, and eat what is good, and your soul will delight in the richest of fare. (Isaiah 55:2 NIV 1984)

1 comment:

  1. Sounds delicious! We'll be trying this for sure:)