Black Bean–smoked Chile Dip

Submitted by Paris D

"I haven't tried this yet, but I plan to use it as a low-fat dip for veggies. Posted for ZWT8. I didn't add prep time because I have no idea how long it takes to cook black beans yet. We shall see..."

 

• Ready In: 12mins
• Ingredients: 10
• Yields: 2 cups
• Serves: 8

ingredients

• 473.18 ml black beans, cooked (measure this amount of cooked beans)
• 118.29 ml water or 118.29 ml bean broth
• 14.79 ml canola oil or 14.79 ml peanut oil
• 59.14 ml scallion, sliced, including some of the greens
• 4.92 ml ground coriander
• 4.92 ml ground cumin
• 59.14 ml cilantro, chopped
• 2.46 ml cayenne
• 2-3 limes, Juice of
• 2.46 ml salt

directions

1. Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
2. Coarsely puree the beans, scallion mixture, and cayenne in a food processor. Taste; if you want it hotter, add more cayenne in small increments. Add lime juice and salt to sharpen the flavors.