Rosemary black bean dip

AuthorAshlen LeonardCategoryDifficultyBeginner

Are you looking for a way to make eating raw vegetables more enjoyable? Or maybe you want to pair a healthy dip with some tortilla chips for a weekend away camping? This rosemary black bean dip is a great alternative to store bought or packaged options. Packed with protein and flavour, this dip should make its way into your snack rotation. Plus, it is cost effective and quick and easy to make!

Yields1 Serving
Prep Time10 minsTotal Time10 mins

Ingredients
 1 540 ml can black beans, drained and rinsed
 3 tbsp tahini
 3 tbsp water
 1.50 tbsp balsamic vinegar
 2 cloves garlic, minced
 1 tbsp rosemary
 of salt

Instructions
1

Combine all ingredients in a blender or food processor and blend until smooth.

2

Store in an airtight container in the fridge for up to 5 days.

3

Serve with fresh vegetables, crackers, or pita chips.

Nutrition Facts

Serving Size 2 tbsp


Amount Per Serving
Calories 37
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 5.4g2%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 1 540 ml can black beans, drained and rinsed
 3 tbsp tahini
 3 tbsp water
 1.50 tbsp balsamic vinegar
 2 cloves garlic, minced
 1 tbsp rosemary
 of salt

Directions

Instructions
1

Combine all ingredients in a blender or food processor and blend until smooth.

2

Store in an airtight container in the fridge for up to 5 days.

3

Serve with fresh vegetables, crackers, or pita chips.

Rosemary black bean dip