29 ounce can black beans, drained and rinsed
3 tablespoons water
1 tablespoon extra virgin olive oil
2 tablespoons tomato paste
3-4 cloves garlic, minced
2 limes, juiced
1 teaspoon ground cumin
1 teaspoon salt
2-3 scallions, sliced
4 ounce can green chilies, chopped
1 tablespoon cilantro, minced
3 bell peppers (red, orange and yellow)
Hot sauce (optional)
In a food processor or blender, process the first eight ingredients until smooth.
Stir in scallions, green chilies and cilantro.
Transfer to a small bowl and serve with mixed peppers.
Tip: Use leftover bean dip as a spread for wraps and sandwiches.
This particular dip is quick and easy to prepare and is a healthy option this Labor Day weekend.