Black Bean Dip
Ingredients:
1 (15 oz) can black beans, rinsed and drained
2 T onion, chopped
2 T fresh cilantro or parsely, snipped
1 T lemon juice
2 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp pepper
1/4 C plain vegan yogurt
Pita Crisps or Tortilla Crisps
Instructions:
1. Measure 1/2 C of the black beans; set aside. In a blender or food processor combine the remaining beans, onion, cilantro or parsley, lemon juice, garlic, cumin and pepper. Cover and process or blend until mixture is smooth.
2. Stir in reserved black beans and yogurt. Serve with Pita Crisps or Tortilla Crisps.
Makes about 1 C
For Pita Crisps, cut pita bread rounds in half horizontally; cut each half into 6 or 8 wedges. Place pita wedges in a single layer on an ungreased baking sheet. Bake, uncovered, in a 350°F oven for 10 to 12 minutes or till crisp.
For Tortilla Crisps, spray eight 6" tortillas with nonstick cooking spray. Stack tortillas. With a sharp knife, cut stack into 8 triangles; separate triangles and place on baking sheets. Bake in a 425°F oven about 8 minutes or till brown and crisp.