Another simple recipe that will help you nourish your body while at the same time enjoying a nice "apéritif" with friends.
This quick and healthy bean dip is tasty and original, but loaded with protein and other nutrients that your body needs. It is a great alternative to hummus and store-bought spreads, which are often loaded with preservatives, gums, and even added sugar.
This versatile bean dip can also make a fantastic snack with cucumber, carrots, celery sticks, or bell peppers. Plus, you can make it with all kinds of canned beans, such as kidney beans, black beans, pinto beans, etc.
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This recipe will yield to about 6 servings (each serving giving you about 130 calories and 6 grams of protein).
- 2 1/4 cups red kidney beans (cooked, from the can)
- 1 clove garlic (crushed)
- 2 TBSP cumin
- 1/2 tsp smoked paprika
- 2 TBSP extra virgin olive oil
- 1 lime (juiced)
- salt to taste (between 1/4 and 1/2 tsp)
1/ Add all ingredients to the jar of your food processor and process until very smooth.
2/ Transfer into a bowl and enjoy!
Bon appétit !
- Serve It With: brown rice tortilla chips, crackers, veggie sticks, or as a spread in a wrap or a sandwich.
- Leftovers: in an airtight container in the fridge for 3 days, or freeze for two months or more.
Whenever you use beans or vegetables from a can, make sure to rince them well to remove some of the sodium in it. That is especially important if you are trying to lower your blood pressure.
Print the recipe
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