Friday, August 3, 2012

Black Bean Dip

2 c. black beans
½ jalapeno, deseeded and minced
1 red bell pepper, deseeded and diced
½ red onion, diced
1 clove garlic, minced
¼ tsp chipotle chili powder
1 tsp cumin
3 tbs olive oil
1 tbs apple cider vinegar
2 tsp honey/maple syrup
½ tsp sea salt
In a skillet over medium heat, sauté jalapeno, red bell pepper, onion and garlic in 1 tbs olive oil until soft. Add cumin & chili powder and stir while cooking to incorporate.  Remove from heat when all ingredients are soft and somewhat caramelized.
In a food processor cup, place black beans, onion mixture, apple cider vinegar & maple syrup or honey. Puree ingredients together while pouring the remaining 2 tbs of olive oil in top of processor while running. Make sure you remove lid and scrape sides and puree again.  Serve warm or chilled.

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