Black Bean Dip

The black bean dip can be made up to 3 days in advance, and must be kept refrigerated.

Prep time: 30 min. Makes enough for 60

Ingredients

• 2 cups dry black beans, fully cooked OR 3x19oz can black beans, rinsed
• 1 red pepper, seeded
• 1 lime, zested and juiced
• handful fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp coriander
• pinch ground cayenne
• Salt

Directions

1. Add black beans to a food processor with enough water to come halfway to the top of the beans. Blend to a thick paste, then add the rest of the ingredients and blend to a light cream, adding more water if necessary.
2. You will most likely have to split this to blend in two batches, then stir together in a bowl, cover and refrigerate.
3. Serve with vegetables – carrot sticks, broccoli, cauliflower, bell peppers – and toasted pitas.

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