Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Friday, September 28, 2012

Black Bean Dip

Quick and homemade appetizer? Yes please! I made this TWICE this week when friends came for dinner. It's great paired with Food Should Taste Good Jalepeno Chips (pictured), crackers, or toasted pita. If you don't have a food processor, just go to work with a masher (bonus: arm workout!). 

The Nutrition Rundown: High protein, High fiber.

Check out some of my other appetizer favorites from earlier this year here.  

Black Bean Dip
Makes about 1 cup

2 cloves garlic
1 15oz can black beans (I like “no salt added” or “low sodium”)
2 tsp cumin
1 tsp coriander
1 tsp salt
½ tsp black pepper
~1-2 Tbs olive oil
~1 Tbs toasted sesame oil (if you don’t have this, substitute all olive oil)
½ cup chopped fresh parsley

Pulse garlic cloves in food processor for a few seconds until chopped. Add black beans, cumin, coriander, salt, and pepper. Pulse until mixed. While continuing to pulse, pour in both oils slowly through hole at top of food processor. Pulse until smooth.
In a bowl, combine dip with fresh parsley. Serve with chips or crackers. 

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