Cuban Black Bean Dip
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<b>Ingredients</b>
29 ounce can black beans, drained and rinsed<br>
3 tablespoons water<br>
1 tablespoon extra virgin olive oil<br>
2 tablespoons tomato paste<br>
3-4 cloves garlic, minced<br>
2 limes, juiced<br>
1 teaspoon ground cumin<br>
1 teaspoon salt<br>
2-3 scallions, sliced<br>
4 ounce can green chilies, chopped<br>
1 tablespoon cilantro, minced<br>
3 bell peppers (red, orange and yellow)<br>
Hot sauce (optional)
<b>Step 1</b>
In a food processor or blender, process the first eight ingredients until smooth.
<b>Step 2</b>
Stir in scallions, green chilies and cilantro.
<b>Step 3</b>
Transfer to a small bowl and serve with mixed peppers.
<b>Tip: </b>Use leftover bean dip as a spread for wraps and sandwiches.