Black Bean Dip

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* Exported from MasterCook *

 

Black Bean Dip

 

Recipe By :Shea MacKenzie

Serving Size : 0 Preparation Time :0:25

Categories : Appetizers Dips & Salsas

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

30 ounces canned black beans -- drained and rinsed

1 medium sweet yellow onion -- chopped

1 medium tomato -- skinned and chopped

1/4 cup rum

2 tablespoons minced fresh parsley (or 2 teaspoons

dried)

1 tablespoon minced fresh cilantro (or 1 teaspoon

coriander)

1 tablespoon tahini

1 1/2 teaspoons cumin

2 cloves garlic -- crushed

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed dried hot red chiles -- or to taste

Sesame Pita Chips

 

In a medium-sized pot, combine all of the ingredients except the pita chips.

Bring to a boil over medium heat. Reduce the heat to very low, cover and simmer

15 minutes, while stirring occasionally.

 

Remove the cover and simmer the mixture an additional 5 minutes. Transfer the

dip to a serving bowl and surround with warm Sesame Pita Chips.

 

Cuisine:

" Simply Vegan "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

Yield:

" 3 cups "

Start to Finish Time:

" 0:25 "

 

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Per Serving (excluding unknown items): 1046 Calories; 16g Fat (16.4% calories

from fat); 52g Protein; 136g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol;

3631mg Sodium. Exchanges: 8 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 1 1/2

Fat.

 

NOTES : Corn tortilla chips can be easily substituted for Sesame Pita Chips,

although the sesame and cumin flavor of the chips, coupled with the fact that

they are not fried, make preparing them worth the trouble.

Nutr. Assoc. : 0 5203 0 0 20066 20196 0 0 0 0 0 3002 0

 

 

* Exported from MasterCook *

 

Sesame Pita Chips

 

Recipe By :Shea MacKenzie

Serving Size : 0 Preparation Time :0:10

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pita bread rounds

1 tablespoon sesame oil

1 tablespoon dry sherry

2 cloves garlic -- crushed

1 teaspoon cumin

1 teaspoon tamari soy sauce

 

Preheat the oven to 350 F. Cut each pita into 8 pieces, then pull apart each

piece.

 

In a small bowl, combine the oil, sherry, garlic, cumin and soy sauce. Brush

the inner portion of each wedges with the oil mixture and arrange in a single

layer on the baking sheet.

 

Bake the chips until they are crisp and lightly browned (10 to 20 minutes).

Transfer them to a napkin-lined basket and serve warm.

 

Description:

" These crispy, spicy chips are best served straight from the oven. "

Cuisine:

" Quick & Easy "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

Yield:

" 32 chips "

Start to Finish Time:

" 0:20 "

 

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Per Serving (excluding unknown items): 488 Calories; 16g Fat (29.7% calories

from fat); 12g Protein; 70g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

984mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0