Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

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 tarta 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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