Sprinkle with more cilantro, cumin, black pepper, and chili flakes to make it extra pretty. Serve: Scrape the dip into a serving bowl and drizzle lightly with oil to prevent the surface from drying out. Season to taste with more lime juice or salt. Puree: Puree until smooth, stopping to scrape down the sides of the food processor as needed. Don’t worry about chopping anything too finely – the machine will do all the work. Then transfer to a food processor (or Vitamix) and add the remaining ingredients. You can also use veggies (like cucumbers or bell peppers) for dipping, or fancy crackers.Ĭombine Everything: Drain the canned black beans in a mesh strainer and rinse thoroughly under running water.
I haven’t tasted it myself but it’s worth a try! (Check out these other dips instead!) UPDATE: a reader recently told me they used basil instead and really liked it.
#Easy black bean dip free
Black Beans: Feel free to use canned or home-cooked beans here.Olive oil, lime juice, and a bit of water bring it all together. In the flavorings department, we’ve got fresh garlic, cilantro, ground cumin, and smoked paprika. The bulk of this vegan and gluten-free dip is, you guessed it, black beans (canned or homemade).
Let’s jump in! What’s In This Black Bean Dip Recipe All you need is a can of beans, some olive oil, and a few seasonings. It’s creamy, tangy, and bursting with herby freshness. This Mexican-inspired black bean dip recipe features the trifecta of everyone’s favorite Latin flavors – cilantro, cumin, and lime – making it borderline addictive. It takes literally 5 minutes, requires zero cooking, and calls for a handful of healthy ingredients you probably already have. You know those times when you’re headed to a party or picnic, and you don’t wanna show up empty handed? Those times when you wanna put in a liiittle more effort than store-bought hummus, but not too much more? This easy recipe – which I highly recommend you commit to memory like I have – is for those times. Just put all the ingredients in a food processor and puree! It’s an easy staple that I return to again and again.This 5-minute vegan black bean dip is creamy, tangy, and bursting with herby freshness. To my surprise, they absolutely loved it and it was immediately added to our meal rotation. I was just hoping we wouldn’t have any major food freakouts. I blended it up and within minutes served it with some multigrain chips and fresh fruit, not sure what my picky little eaters would think.
I threw the beans into my trusty mini food processor with some plain greek yogurt, cheddar cheese, salt, and this spice (optional, but way good). So I found a can of black beans and decided I’d make some bean dip. RELATED: 12 Steps to End Pick Eating & Create Healthy Meal-time Habits The choice was get creative or make the haul to the store. But the thought of dragging all 4 of my kids to the grocery store put my brain into survival mode. While my kids were requesting bean burritos (their favorite food) one afternoon, we didn’t have either refried beans or tortillas. You know, when you’ve gone a bit too long between trips to the grocery store and your kids are starving. I created it during an afternoon of desperation. It takes less than 5 minutes and is packed with protein and fiber. Nothing is quicker to make and it involved zero cooking. This black bean dip fits the bill on all counts. Especially when its healthy and my kids will actually eat it. With 4 little mouths to feed and very little time, quick and easy kid food is my jam.
0 kommentar(er)
