(C) 2019 Persephone's Pantry

  • Persephone Parker-Thomas

Tangy Black Bean Dip

I love my snacks! A good snack is everything. I seem to definitely fit in with the philosophy of ‘eat little but often’ and if you are like me, then this snack is a great one for you because it's healthy and full of protein so its nice and filling.


Serve this with crudités; (vegetables julienned/cut into baton shapes) carrots, cucumber, celery and capsicum are just some of the vegetables you can use. This is also the perfect accompaniment to serve in burritos, tacos or on some nachos.




Ingredients


Chapter One

  • 1 tin/400g of cooked black beans

  • 2 garlic gloves

  • 1/2 tsp sweet paprika

  • Salt and pepper

  • Juice of 1 lemon or lime


Chapter Two

  • 2 - 4 tbsp olive oil


Making of the Story


Chapter One

Add all the ingredients into a food processor apart from the oil. Blend until the black beans are no longer whole and are broken down to a chunky paste. Give the sides a good scrape and make sure nothing is getting left behind.


Chapter Two

Continue blending, slowly adding the olive oil as you go. The texture of this dip is really a personal preference; I like mine quite smooth and tart from the lemon. So keep tasting it until you are happy with both texture and taste.


Chapter Three

Snack away.


Written with love,

PP

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