Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- 2 cups Black Beans, cooked or canned
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1 tsp. Cumin, powdered
- 2 Tbsp. Lemon Juice
- 1/4 tsp. Red Pepper, powdered (optional)
- =
Directions
Place all the ingredients in a blender and run at "high" until smooth. It may be necessary to stop the blender from time to time, and mix the ingredients with a spoon or spatula to ensure that all the ingredients are thoroughly and uniformly mixed. (The amount of seasoning is often subjective; so, we suggest you taste a little and add additional seasoning if necessary.) When finished, scoop out the bean dip into a bowl and place it in the center of a large platter.
Cut the veggies into 2" lengths and split as necessary to keep bite sized. We suggest broccoli florets, carrots, cauliflower florets, celery, cucumbers, green and red bell peppers, scallions, etc. Arrange the veggies around the dip on the platter in two piles for each variety of veggie, so that they are opposite each other. This way everyone sitting around the table can reach some of each. Enjoy!