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Black Bean Dip Recipe
4 garlic cloves, peeled
1 can 15-19 oz black beans, drained and rinsed
2 tbsp. tomato paste
2 tbsp. olive oil
4 1/2 tsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp. ground corriander
1/4 tsp. salt
1/8 tsp. cayenne pepper
In 1 quart saucepan, place garlic and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 3 minutes to blanch garlic; drain.
In food processor, with knife blade attached, blend garlic with remaining ingredients and 1 tbsp, water until smooth. Spoon into bowl and refrigerate up to 2 days.
Makes 2 cups.
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