1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 16-oz. bag baby carrots
How to Make It
Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping.
This recipe also appeared in the October 2010 issue.
I made this for a gathering at my house. I had 2 other dips but everyone picked this one as their favorite. It was a big hit! Everyone said it reminded them of Lebanese food. It was amazing! I served it not only with baby carrots but also with different colored bell pepper, cucumbers and olive oil bread sticks. I couldn't find black beans and I used red kidney ones instead. I am making this again and again!
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