Wednesday, March 08, 2006
RECIPE ~ A mean Black Bean Dip
Although patio season is not quite here yet, there's no harm in having summer party fare in early spring, is there? I made this dip last night for a lovely dinner party with friends, along with rosemary focaccia, olives and hickory almonds.
1 can black beans*
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp Bragg's
2 Tbsp water
3 cloves garlic, chopped*
1 Tbsp sesame seeds or tahini*
herbs & spices: I used 1/4 tsp each of ground cumin, smoked paprika, thyme, oregano, marjoram & basil
create whatever flavour combos you like! Other flavour ideas: 2 Tbsp fresh chopped cilantro or parsley; 2 tsp toasted sesame oil; 1/4 tsp ground coriander; 1/4 tsp dried parsley
garnish: drizzle of olive oil, sprig of parsley, and/or chopped green onion
Drain the can of black beans in a colander and rinse well. Place all ingredients except garnish in a food processor and blend until smooth. Scrape into a serving bowl and garnish to your heart's delight. Serve with baked tortilla chips.
* FOR INDIVIDUAL DOSHAS
KAPHAS omit sesame seeds/tahini
PITTAS reduce garlic to 1 clove
VATAS use canned aduki or soy beans
DID YOU KNOW?
Beans are astringent, which means they have a puckering effect on the mouth. They are hence drying and have a sponge-like effect on your digestion, absorbing toxins and excess fluids. Beans are great for Kaphas in controlling weight, fine for Pittas, but too drying for Vatas who should stick to small amounts of soft lentils and soy products. Unless you're a Fata like me in which case following a Kapha diet will help with weight loss.