- Calories 115
- Fat 4g
- Satfat 1g
- Protein 5g
- Carbohydrate 20g
- Fiber 6g
- Cholesterol 0.0mg
- Sodium 606mg
Black Bean Dip with Baby Carrots
Photo: Antonis Achilleos; Styling: Lynn Miller
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.
Chef's Notes
This recipe also appeared in the October 2010 issue.
Also appeared in: All You, April, 2012
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charoulli's Review
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!
SiggeR's Review