I usually use a nut or seed butter in my bean dips, and one day the only kind I had was peanut butter so I tried it and it was phenomenal.
I made it with the same flavors as I would use in an Asian-type peanut sauce, and loved it so much I wanted to share it with you.
I also had a new flavor of Mary’s Organic Crackers that I hadn’t tried before, and thought this dip would be a perfect pair to the black pepper.
Total time:
Peanut Butter Black Bean Dip Recipe
Prep time:
Makes about 2 cups
If you haven’t tried Mary’s crackers before, they’re amazingly good. I love them because they’re made of wonderful whole foods (like quinoa and flax) with nothing extra, and they’re perfect for people who need gluten-free crackers.
Keep an eye out for them, they’re in most grocery stores across North America. They’re all vegan, and made a perfect crunchy base to scoop into my black bean dip.
I also liked topping the crackers with dip and a veggie, like a cucumber slice or a cherry tomato half.
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Ingredients
- 1 19 oz can black beans (or 2 cups cooked)
- 1-2 cups spinach or another fresh green
- 1 Tbsp tamari
- 1 tsp toasted sesame oil
- 2 Tbsp fresh lime juice (or 1 Tbsp concentrated)
- 1 Tbsp peanut butter (or another nut/seed butter)
- 1 tsp cumin
- 1 tsp ground or fresh ginger
- 2 Tbsp (more or less) water
Directions
- Put all ingredients in a food processor. Puree until smooth.
