Beet and Black Bean Party Dip
Roasted Beets combined with black beans for an amazingly unique dip. Try this dip with your favorite veggie crudites, pita, or tortilla chips. It makes a great addition to tacos as "refried" beans and beyond!
Equipment
- 1 food processor or blender
Ingredients
- 1 fresh beet, washed and trimmed
- 1-1/2 tablespoons extra-virgin olive oil, divided
- 2-3 cloves garlic, peeled
- 2 cups cooked black beans, drained
- 1 lemon, zested and juiced
- 1 fresh jalepeno, seeded (optional)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- Fresh cracked pepper to taste
Instructions
- Preheat the oven to 400°. Wash and trim beets. Place the beets on a sheet of aluminum foil and drizzle with a teaspoon of live oil to coat. Fold and seal foil and place on a baking sheet. Roast beets until tender or about 45 minutes. Remove beets from the oven and let cool for about 10 minutes before peeling with a small paring knife.
- Mince garlic in the food processor. Next, blend black beans, roasted beets, lemon zest, lemon juice, extrta virgin olive oil, jalepeno and season with cumin, cayenne, sea salt, and pepper. Blend until smooth. Serve party dip with fresh veggies or blue corn tortilla chips or try it in a veggie street taco!
Tried this recipe?Let us know how it was!