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BFC Recipes: Black Bean Dip PDF Print E-mail

by Chris Ellis
February 2014

Adapted from Honest Pretzels by Mollie Katzen

1 15-ounce can or 1½ cups cooked black beans, rinsed and drained
Juice of 1 lime or 1 Tbsp. rice vinegar
1 tsp. fresh cumin powder
½ tsp. garlic powder or 1-2 cloves minced garlic cloves
Salt and Pepper to taste  

Mash black beans well and add remaining ingredients. Let sit for an hour or more to allow flavors to develop and serve with whole grain crackers, raw vegetables, or corn chips.