Sira, my lovely guest from Germany, told me she wanted to make some chili and learn how to use my spices. I thought perhaps I can experiment with both the Chili and also make a black bean dip with some of the black beans. The result was this yummy dip below. I don’t have the chill recipe as yet as I need to perfect it before sharing.
I have been on a raw food diet which has cured my diabetes so am constantly trying new dips and spreads.
As always, like in every recipe I post about beans and nuts.. please please please, soak and spout them. Once you start doing this, it will be the easiest thing ever. Your body will thank you too.
- 1 cup sprouted black beans
- 1/4 cup olive oil
- 2 teaspoons cumin powder
- 2 cloves garlic
- 1/2 teaspoon Trudy Ann’s curry powder
- 4 sun dried tomatoes (soaked)
- Salt to taste
You can pre cook the black beans or grind them raw. If you decide to grind them raw, please make sure they are SPROUTED!
Add all of the above ingredients into a blends and grind until smooth. Add a little more olive oil if you want a smoother texture.
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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