Poblano Pepper and Red Bean Dip

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 jalapeƱo.

Nutritional Facts:

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

This Poblano Pepper and Red Bean Dip recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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