Fat-Free Black Bean Dip

A wonderful appetizer dip with the unorthodox zing of fresh ginger. Though H cup of this dip has a little over 0.5 gram of fat, it’s coming from the beans, cumin, and chili powder, making it primarily healthful unsaturated fat. Serve the dip with vegetable sticks or baked tortilla chips.

2 cloves garlic, peeled
2 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon Louisiana-style red hot pepper sauce
2 tablespoons water
1/4 cup coarsely chopped cilantro or fresh basil
2 scallions, thinly sliced
1 can (19 ounces) black beans, rinsed and drained
1 cup coarsely chopped tomato

1 In a small saucepan of simmering water, cook the garlic for 3 minutes to blanch. Drain well.
2 In a food processor, combine the blanched garlic, lime juice, ginger, tomato paste, cumin, chili powder, salt, hot pepper sauce, and water, and process until blended.
3 Add the cilantro, scallions, and beans, and process with on/off pulses until combined but still chunky. Transfer the dip to a serving bowl and stir in the tomato. Makes 2 cups

Makes Makes 2 cups

Per serving: 121 calories, 0.8g total fat (0.2g saturated), 0mg cholesterol, 7.6g dietary fiber, 23g carbohydrate, 8g protein, 308mg sodium.