skish
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Black bean dip with lime, cumin and peppers

A spiced Mexican-style dip, filling and fully plant-based.

  • 10 min
  • 1 serving
  • Vegan
  • Latin American cuisine
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Black bean dip with lime, cumin and peppers

Per serving

Calories
190 kcal
Protein
9.2 g
Carbohydrates
28.6 g
Fat
5.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cooked black beans90 g
  • Extra virgin olive oil1 teaspoon
  • Lime juiceto taste
  • Cuminto taste
  • Cilantroto taste
  • Bell peppers120 g
  • Saltto taste

In season: June – September

Method

  1. Drain the black beans and rinse them under running water until it runs clear.
  2. Blend them with the oil, lime juice, cumin, salt and a couple of tablespoons of cold water until smooth and soft.
  3. Chop the fresh coriander and stir it into the dip, keeping a little to scatter on top.
  4. Wash the pepper, remove the stalk, seeds and white pith and cut it into strips about 1 cm wide; serve with the dip.

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