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Black Bean Dip with Baby Carrots

Photo: Antonis Achilleos; Styling: Lynn Miller
Prep time 5 mins
Yield

Serves 8

Ingredients

  • 2 15.5-oz. cans black beans, rinsed and drained
  • 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
  • Salt
  • 1 16-oz. bag baby carrots

Nutrition Information

  • calories 115
  • fat 4 g
  • satfat 1 g
  • protein 5 g
  • carbohydrate 20 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • sodium 606 mg

How to Make It

  1. 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.

Cook's Notes

This recipe also appeared in the October 2010 issue.

Also appeared in: All You, April, 2012;