Yes this is purple.
Not sure how.
But the black bean dip recipe that I was making turned out purple.
Black bean recipes don’t usually turn out purple….do they?
When I puree black beans in the food processor, they often come out with a bit of a blueish purple color, which is what happened here. Add a bit of tahini and you’ve gotta a pretty purple eater ready to be scooped up into some gluten free chips or raw veggies.
I love serving this dip as a spread on sandwiches instead of mayo as well as added to tacos, burritos and tacos instead of sour cream or hummus.
It’s SO easy to make and incredibly versatile so you can feel good about making a huge momma batch and storing it in your fridge for a few days to use on EVERYTHING. Yes, you will want to add this to everything. Trust me.
You can use dry black beans and cook them yourself if you have time or if you’re in a time crunch, like my fellow Manhattan clients,you can opt for a BPA-free can of black beans. I often choose Eden Organic because I trust their BPA-free quality and love their products.
Whichever way you choose to make your beans, I’m sure they’ll be fabulous. If you wanna add a little heat and spice, feel free to toss in crushed red pepper flakes or hot sauce. Sriracha is always a huge hit in dips when you need a kick of flavor.
And if you’d rather a mild dip, try a dash of fresh herbs like basil or cilantro. They’ll sweeten things up!
Serve this dip with whatever you want. It’s a no brainer fool-proof recipe that you’ll make again and again.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 1 (15 oz.) can black beans, drained and rinsed
- ¼ cup tahini (sesame seed paste)
- 1½ tsp. ground flax seeds
- sea salt and pepper, to taste
- Combine all ingredients in a food processor; puree until smooth.
- Transfer to a serving bowl; serve chilled or at room temperature.