Name: Black eyes beans & roasted red pepper dip
Cuisine: vegan
Ingredients: 2 roasted red peppers, or from a pot, drained; 250 gr boiled black-eyed beans or 1 BPA-free can, salt free, drained and rinsed; 2 garlic cloves, crushed; 1 tsp finely chopped jalapeño pepper, or to taste; 3 tbsp tahini; 1 tbsp pureed peeled lemon; 1 tsp Savory spice mix (nutritional yeast, onion powder, dried parsley, dried basil, dried thyme, garlic powder, mustard powder, paprika powder, ground turmeric, celery seed); 1 tsp white miso paste; 1 tsp smoked paprika; sliced raw vegetables, for dipping

Description

Black-eyed beans are just as nutritious as all other legumes. They can be found frozen, canned or dried in the supermarket.

Ingredients

Scale

2 roasted red peppers, or from a pot, drained
250 gr boiled black-eyed beans or 1 BPA-free can, salt free, drained and rinsed
2 garlic cloves, crushed
1 tsp finely chopped jalapeño pepper, or to taste
3 tbsp tahini
1 tbsp pureed peeled lemon
1 tsp Savory spice mix (nutritional yeast, onion powder, dried parsley, dried basil, dried thyme, garlic powder, mustard powder, paprika powder, ground turmeric, celery seed)
1 tsp white miso paste
1 tsp smoked paprika
sliced raw vegetables, for dipping

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Instructions

Put the roasted red peppers, black eyes beans, garlic and jalapeño in the food processor and pulse to mix the ingredients. Add the tahini, lemon, savory spice mix, miso and paprika and mix until smooth. Add the dip into a bowl and serve with raw dip vegetables.