Tuesday, August 9, 2011

Spicy black bean Dip

Disclosure: I made this by randomly throwing stuff in the food processor bowl, quantities are approximated by memory.
Without further ado;

Add to your food processor bowl fitted with a S blade

1 15oz can black beans rinsed and drained ( or about 2 cups cooked balck beans)
4 walnut haves
1 clove garlic
1/4 tsp cumin powder
*1/4 tsp Kashmiri Laal Mirch ( use paprika)
1/2 tsp Madras Curry Powder
Juice from 1/2 a lime

Pulse till it all comes together. Drizzle in some water if needed  (or vegetable stock) to get a smooth consistency.
Taste and add salt.
Finish with 2 tbsps of EVOO... pulse once more to blend

This got eaten atop bagels, in pita, scooped up with chips and as a sandwich filling.

* Kashmiri mirch lends a subtle flavor and vibrant color. You can find it in Indian grocery stores.

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