This dip is what came out of my tortured soul when I was trying to think of something I could serve as a coffee table nibble that others would enjoy and that I was allowed to eat. This was visually stunning and quite delicious.
Not only was it a lovely dip but it has been a gamechanger on avocado toast.
Makes about 2 cups of dip.
1 can black beans, rinsed and drained
1/2 cup mint leaves
1/2 shallot
Juice from 2 limes
1 tsp cumin
2 tsps hot sauce (preferably a green variety)
Salt to taste
Blend all of the ingredients and serve with tortilla chips if you are lucky, and raw vegetables such as my watermelon radishes above, if you are on a restricted diet.
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