Serves: 5
Total Calories: 82
Yield: 2 cups

2 cups cooked red kidney beans
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos or tamari sauce
1/2 teaspoon finely grated lemon zest
1 teaspoon dried basil
1 1/2 teaspoons ground cumin
1/4 cup finely chopped sweet onion
1/4 cup finely chopped pepper

1. Place all the ingredients except the onion and poblano in a food processor. Blend until smooth. Add the onion and poblano and mix well.
2. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to three days.

For a Change . . .
* Use black beans or pinto beans instead of kidney beans.
* For a milder dip, use bell pepper instead of the poblano.
* For a spicier dip, add a pinch of cayenne pepper or a minced jalapeño.

Nutritional Facts:

Serves: 5
Total Calories: 82
Calories from Fat: 4

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Savory Peanut Spread
Tahini-Carrot Spread
Faux Cheez Whiz
Baba Ganoush
Umeboshi Cream
Hummus
Guacamole
Poblano Pepper and Red Bean Dip
Robin's Easy Mushroom Pate
Malted Peanut Spread
Roasting Garlic
Roasted Garlic Tapenade
Vegetable Pate
Pumpkin Seed Pate
Making Nut and Seed Butters
Olive and Almond Pate
Raw Almond Pate
Pecan Butter
White Bean and Roasted Garlic Puree
Vegan "Chopped Liver"
Cashew-Olive Spread
Green Hummus
Whipped Tahini