Spicy black bean dip
(1)
20 minutes
Update your party menu with a chilli-laced bean dip that's practically fat-free and an excellent source of fibre. The dip can also be spooned onto plates and served as a light lunch, accompanied by warm wholemeal pita bread.
Ariana Klepac
3 people made this
Ingredients
Serves: 8
- 5 garlic cloves, peeled
- 600 g canned black beans, rinsed and drained
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons ground cumin
- 2/3 cup chopped fresh coriander
- 4 spring onions, thinly sliced
- 2 pickled jalapeño or green chillis, finely chopped
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- In a small saucepan of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer the garlic to a large bowl. Add the beans and mash with a potato masher.
- Stir in the vinegar, lemon juice and cumin until the ingredients are well combined.
- Fold in the coriander, spring onions and chillis and serve. (This recipe can be made ahead and refrigerated. Bring the dip to room temperature before serving.)
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
I wasn't quite sure how this would turn out but this is amazingly good. A keeper for sure. Thank you Ariana Klepac for a great recipe. - 29 May 2014