Photo: Markus Spiske
Black Bean & Chickpea Dip
10 ingredients
20 min
10
openrecipes
A Mexican style black bean and chickpea dip.
Estimated Nutrition (whole recipe, rough)
397
Calories
21g
Protein
5g
Fat
74g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (15 Oz. Size) Black Beans
- 1 can (15 Oz. Size) Chickpeas
- 1 whole Green Pepper, Diced
- 2 whole Jalapenos Diced
- 1 whole Tomato, Diced
- ¼ cups Cilantro, Chopped
- 1 cup Fresh Or Frozen Corn Kernels
- 1 Tablespoon Ground Cumin
- 1 teaspoon Black Pepper
- 1 teaspoon Sea Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes