Anthony William - Medical Medium

Serves 4

Black Bean Dip

10 minPrep Time

5 minCook Time

15 minTotal Time

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Ingredients

• 1/2 Cup dried black beans, soaked overnight or 1 1/2 cups canned black beans, drained and rinsed (reserve about 4 tablespoons of the bean-water from the can)
• 1/2 Cup peeled and diced ripe avocado
• 1/4 Cup coriander / cilantro leaves + more for garnish
• 1/2 Jalapeño, seeded and roughly chopped
• 4 Tablespoons lime juice, freshly squeezed
• 1/2 Tablespoon finely chopped garlic
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground coriander
• salt and pepper
• FOR CURDITES
• 4-5 orange and purple carrots, peeled and cut into wedges
• 6 radishes, cut into wedges
• 3 small persian cucumbers, cut into slices and wedges
• 1 yellow bell pepper, cut into wedges
• 1 red bell pepper, cut into wedges
• 3 celery stalks, cut into sticks
• 10 cherry tomatoes

How To Make

1. If using dried black beans, drain the beans and discard liquid. Place them in a medium-sized pot and fill with water. Bring to the boil and cook for 45-75 minutes until very soft. Set aside 4 tbsp of the cooking liquid, then drain the beans and let cool.
2. Place the cooked or canned beans, avocado, cilantro, jalapeño, lime juice, garlic, ground cumin, ground coriander and reserved cooking liquid/water from the can in a food processor or blender and blend until very smooth. Season with salt and pepper.
3. Arrange prepared vegetable crudités on a platter. Spoon the hummus into a bowl and garnish with fresh cilantro. Serve with the crudités.