Black Bean Dip with Baby Carrots

2 Reviews
ADD YOUR REVIEW
Photo: Antonis Achilleos; Styling: Lynn Miller
Prep Time
5 Mins
Yield
Serves 8
January 2015
RECIPE BY MyRecipes

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

Nutritional Information

  • Calories 115
  • Fat 4g
  • Satfat 1g
  • Protein 5g
  • Carbohydrate 20g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Sodium 606mg

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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Ratings & Reviews

SiggeR's Review

charoulli
February 26, 2011
Basic, not a lot of flavor. I am sure this is a good start to good dip. It needs some additions like tomatoes, peppers, etc.

charoulli's Review

SiggeR
January 06, 2011
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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