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Black Bean Dip


2 cups cooked (or canned) black beans
juice of half a lemon
1 tbsp olive oil
1/2 tbsp onion powder
1 tsp minced garlic, heaped
1 tsp paprika (optional)
1/2 tsp chili (optional)
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste


  1. Toss everything into your food processor, and process it until it reaches your desired consistency. Taste, and add whatever you like - more salt, or pepper, or lemon juice may be in order (and on the subject of lemon juice: if you have lime, go for it).
  2. For a creamier dip, add more olive oil. No big issue. If you like paprika, fire it in (I adore paprika). If you like your dips spicy, add the chili. NB: it can be useful to cook large batches of beans and freeze them in portions. Two cups at a time is particularly handy!
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