Spicy Black Bean Dip
This was listed as a non-fat appetizer, and it sounds yummy!
2 cloves garlic, peeled
2 tablespoons fresh lime juice
1 tablespoon fresh grated ginger
1 tablespoon tomato paste
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 tsp red hot pepper sauce
1/4 cup chopped fresh cilantro
2 scallions, sliced
1 can (19 oz) black beans, rinsed/drained
1 cup coarsely chopped tomato
1. In small saucepan of simmering water, cook garlic for 3 minutes to blanch. Drain well.
2. In food processor, combine garlic, lime juice, ginger, tomato paste, cumin, chili powder, salt hot pepper sauce, and 2 tablespoons of water and process until blended.
3. Add cilantro, scallions and beans and process with on/off pulses until combinued but still chunky. Transfer dip to serving bowl and stir in tomato.
2 cloves garlic, peeled
2 tablespoons fresh lime juice
1 tablespoon fresh grated ginger
1 tablespoon tomato paste
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 tsp red hot pepper sauce
1/4 cup chopped fresh cilantro
2 scallions, sliced
1 can (19 oz) black beans, rinsed/drained
1 cup coarsely chopped tomato
1. In small saucepan of simmering water, cook garlic for 3 minutes to blanch. Drain well.
2. In food processor, combine garlic, lime juice, ginger, tomato paste, cumin, chili powder, salt hot pepper sauce, and 2 tablespoons of water and process until blended.
3. Add cilantro, scallions and beans and process with on/off pulses until combinued but still chunky. Transfer dip to serving bowl and stir in tomato.