Chili Bean Dip
1 (14 ounce) can kidney beans, rinsed and drained
(or 1/2 cup dried, fully cooked to yield 1 1/2 cups)
1 carrot, grated
1 tomato, diced
1/4 cup fresh cilantro or parsley, chopped finely
1 tablespoon fresh mint or oregano, optional
1 tablespoon lemon juice
2-4 tablespoons water, as needed
3/4 teaspoon cumin
1/2 teaspoon dried oregano
pinch cayenne
1/4 teaspoon cinnamon, optional
1 clove garlic, pressed
1/4 teaspoon sea salt or Herbamare
1. Mix together the beans, vegetables, herbs, lemon juice and water. You can do this in a food processor, or by hand.
2. Once you get the desired consistency, add the seasonings and taste to make sure you get the spice level you like.
Source of recipe: To watch a free video of me making this chili bean dip recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/chili-bean-dip-recipe
SO HOW'D IT GO?
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