I am completely black beaned out for the week. I was so proud that I found time to cook a big pot of beans on monday after work. I forgot to mentioned that I also had a black bean burito earlier that day. So after boiling 2 cups of beans, Marco and I have had to eat them for just about every meal this week. I still had two cups left last night so this is what I came up with. The lime and coriander gave my old beans a new lively freshness and the beetroot gave the dip a very nice hue.
Lime spiked Black bean and Beetroot Dip (vegan, gluten free, soy free, nut free)
2 cups cooked black beans
1 large clove of garlic
1 cup grated beetroot
juice from 1.5 limes
1 tablespoon ground cumin
1 tablespoon onion flakes (or onion powder)
1/2 tablespoon smoked paprika
ground cayenne pepper to taste
sea salt to taste
1 cup loosely packed coriander leaves
1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.
2. Add the spices and sea salt to taste and blend through.
3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.
*Makes 2 cups