I wish I could take credit for this delicious dip but I can’t. Here’s the recipe and a link to the original page. I got the recipe from my dietician. Hope you enjoy this recipe as much as I do.
Recipe from Melissa Bakerwww.upbeet.ca
1 cup or ½ can Black Beans (19 l oz / 540 mL), drained and rinsed
1 cup or 1 large cooked Red Beets, peeled and diced
1-2 large cloves Garlic, minced (…or 1 or 2 more if you love garlic)
½- 1 tbsp Balsamic Vinegar
½- 1 tbsp Soy Sauce
1-2 tbsp Olive Oil
1 tsp Cumin Powder
Couple shakes of cayenne pepper, or crushed red pepper (if you like it spicy)
1/2 tsp Black Pepper, freshly ground
¼-1/2 cup Parsley, chopped
Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process. Serve room temperature, or chilled.
Nutrition Facts (per serving 2 tbsp (30 g), makes total 17servings)
26 kcal, 1.0 g pro, 3.5 g carb, 1.0 g fiber, 1.0 g sugar, 1.0 g fat, 87 mg