Black Bean Dip
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 11208 times
Unique in every way, this Black Bean Dip is made with a high-fibre legume, cooked and perked up with onions, tomatoes and lemon juice. A sprinkling of chilli flakes and mixed herbs gives it an exotic flavour that tingles the taste buds. This is not really a creamy dip, but a crunchy-munchy one that combines perfectly with nacho chips.
- Combine the black beans, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid.
- Drain well and transfer the black beans into a deep bowl.
- Add all the remaining ingredients and mash to a coarse mixture using a potato masher.
- Refrigerate for at least 1 hour and serve chilled with nacho chips.
Nutrient values per tbsp
|Vitamin A||19.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||2 mg|
|Folic Acid||1.8 mcg|
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