Mediterranean Black Bean Dip Recipes
MEDITERRANEAN DIP
Whenever I go to a party, everyone requests that I bring this Mediterranean dip. If you enjoy hummus and veggies, you will like this dip! Serve with homemade pita chips or tortilla chips.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
- Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 6.5 g, Cholesterol 26.1 mg, Fat 11.6 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 306.4 mg, Sugar 1.1 g
MEDITERRANEAN BLACK BEAN DIP
You can make this non dairy if you want but the dash of milk and cheese give it a nice creamy texture. This has lots LOTS of protein
Provided by ElishevaR
Categories < 15 Mins
Time 7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put a tablespoon of olive oil, garlic, and cumin in the food processer- grind it until garlic is small.
- Take 3 tablespoons of techina paste,mix with lemon juice and water until smooth.
- Throw 2 cans of black beans into the food processer with the techina and red pepper flakes- mix!
- Add some shredded cheese and a dash of milk for texture.
- Season according to taste!
Nutrition Facts : Calories 152.9, Fat 1, SaturatedFat 0.2, Sodium 3.3, Carbohydrate 27.3, Fiber 9.9, Sugar 0.1, Protein 10.1
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
EASY BLACK BEAN HUMMUS
This black bean hummus recipe is a fun spin on the classic dip! It's tangy with a pop of lime and irresistibly creamy.
Provided by Sonja Overhiser
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Peel the garlic. Drain the black beans, but don't rinse them. Juice the lime.
- Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it's too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
Nutrition Facts : Calories 218 calories, Sugar 0.4 g, Sodium 568.7 mg, Fat 11.8 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 21.5 g, Fiber 8.1 g, Protein 9.1 g, Cholesterol 0 mg
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- Heat a large cast iron frying pan with the quartered onion, scallions, garlic cloves and basil leaves.
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- Add the onion, cumin and coriander. Sauté, stirring frequently, until the onions become soft (2-3 minutes).
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5/5 (3)Estimated Reading Time 1 minCategory SnacksCalories 506 per serving
- Heat oil over medium-high heat in a sauté pan. Add onions and oregano, and cook until the onions are translucent and turning brown, about 5 minutes. Add in the cumin and cayenne and cook for 1 minute.
- Add the black beans and cook for 3 minutes. Remove from heat and puree the mixture until desired smoothness is reached. Add in water or bean broth a teaspoon at a time if the dip is too stiff. Stir in salt and lime juice. Adjust for seasoning and serve warm or at room temperature with Baked Tortilla Chips.
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- Transfer to a baking dish and bake for 20 minutes, remove and sprinkle 1/4 cup shredded cheddar cheese on top and bake for 5 more minutes or until melted.
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4.7/5 (15)Total Time 30 minsCategory Appetizer, DipCalories 222 per serving
- Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
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- While lentils are cooking, heat a skillet over medium heat. Once hot, add olive oil and shallots and stir. Cook for 2-3 minutes, or until slightly softened. Then add garlic and cook for 1-2 minutes more, or until just lightly golden brown. Remove from heat but leave in skillet.
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Estimated Reading Time 3 minsTotal Time 10 mins
- Heat a large cast iron frying pan with the quartered onion, scallions, garlic cloves and basil leaves.
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- To a food processor, add beans, yogurt, lemon, parsley, crushed red pepper flakes, salt, black pepper, oregano garlic and olive oil. Process until smooth, about 2 to 3 minutes (stopping to scrape sides of processor, as necessary, with a rubber spatula).
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