Spicy Black Bean Dip
Spicy Black Bean DipA wonderful nonfat appetizer dip with the unorthodox zing of fresh ginger. Serve the dip with vegetable sticks or baked tortilla chips.
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon Louisiana-style red hot pepper sauce
  • 1/4 cup chopped cilantro or fresh basil
  • 2 scallions, sliced
  • 1 can (19 ounces) black beans, rinsed and 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 combined but still chunky. Transfer dip to serving bowl and stir in tomato.

Nutritional Information
Per serving: 90 calories, 0.6g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.2g polyunsaturated fat, 6g dietary fiber, 5g protein, 17g carbohydrate, 0mg cholesterol, 598mg sodium.
Good source of: fiber, folate, potassium, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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