|Rich in both color and flavor, this dip makes an elegant change from spicy black bean dip.|
|Yield||about 1½ cups|
Process the tomatoes until minced, then add remaining ingredients and pulse to combine into a somewhat chunky mixture, not a purée.
Spoon into a bowl, garnish, and serve, or transfer to a container and refrigerate for up to three days.
Recipe from Robin Robertson’s 1,000 Vegan Recipes – read my review.
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