A quick dip... pea and black bean
Hummus is great, and I eat a lot of it… I mean a lot!!
A dip for raw veggies, a quick and easy base for my roasted vegetable tart, a simple spread for sandwiches or tortilla wraps… the list goes on. It’s strange as I never used to like raw carrot but since discovering hummous I can devour carrot stick after carrot stick and not get bored, it’s just something about the combination of those favours that really gets me going.
But, sometimes I fancy something slightly different.
This quick and simple dip takes literally a couple of minutes to put together and is super cheap and healthy. Great as a basic dip or spread, but also as a sauce for pasta- it makes a great alternative to tomato based sauces! If you do use it as a sauce be sure to thin it out slightly with some soy milk (or any other non dairy milk or water ) as it coats the pasta so much better and the texture is much nicer. The first time I used it this way I didn’t thin it out and it just didn’t do it for me, the ‘sauce’ was too thick and lost the silky coating I was after.
I have included jalapeno peppers to add a bit of a kick as I like a bit of heat, but feel free to omit these or adjust the amount to taste.
Recipe: pea and black bean dip
Makes one small bowl
Ingredients
- 2 garlic cloves (or 1tsp garlic paste)
- 1 ½ cups frozen peas (thawed)
- 1 cup cooked/canned black beans
- A few green jalapeno pepper slices
- 2 tbs fresh lemon juice
- 1 tsp olive oil
- 1 tsp ground garamasala spice (or ground cumin)
- ½ red onion chopped
- Small handful fresh coriander (dried if no fresh available)
- Salt and pepper to taste
Method
Blend all ingredients in food processor until smooth.
Store in the fridge. Best used within two days.
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