Tuesday, March 5th, 2013...4:51 am

Black Bean Dip

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Raising a family on a plant based diet has been a challenge at times. Early on I had to discover options for lunch without all the standard fare that I grew up eating (tuna fish, lunch meat, cheese sandwiches). Leftovers from the night before worked while my kids were very little because they didn’t need as much, but as they grew, of course I had to find something more filling and you can only eat so much PB&J! This recipe is originally from Moosewood Restaurant Cooks at Home,  and it turned into a family favorite.  I have made just a few minor adjustments over the years. It is so fast and easy to make that soon my kids started making this on their own. We make sandwiches with this adding fresh veggies, or put it on toast alone, or with cut up red bell pepper slices. Also, super good just for a veggie dip. Yum, it is so good!

Black Bean Dip

2 cans black beans, drained and rinsed

2-3 cloves garlic

2 tsp. olive oil

2 tsp. cumin

1 tsp. coriander

1/2 tsp. salt

handful of fresh cilantro, washed

juice from 1/2 lemon, more if needed

Put garlic in food processor to chop for you and then add the rinsed beans and olive oil. Once blended, add the cumin, coriander, and salt. Blend again and add the cilantro and lemon juice. If it is too dry, not like a dip, add a little more lemon juice.

 



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