Black Bean Dip
By Market Chef Heather Hartman
Ingredients
- 3 garlic cloves, peeled
- ½ cup packed cilantro leaves
- 1½ cups cooked black beans (or 1 15 oz. can), drained and rinsed
- 2 Tablespoons olive oil
- 1 jalapeno, minced
- ¼ cup peanut butter, tahini or alternative nut butter
- 2 limes, juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
Add all ingredients into a food processor and pulse until smooth. Check for salt and add more if needed. Serve with corn chips or sliced vegetables (our choice: carrot sticks or baked veggie chips!)
This will last in the refrigerator for 4 days.
Photo credit: eatingbirdfood.com
