Rich in both color and flavor, this dip makes an elegant change from spicy black bean dip.
Yield: about 1½ cups
Time: 5 minutes
Tools
- food processor
- rubber spatula
- bowl or storage container
Ingredients
- ¼ c oil-packed, sun-dried tomatoes, drained
- 1½ c soaked and cooked black beans (or canned/drained/rinsed)
- 2 T parsley
- 1 T balsamic vinegar
- ¼ t dried marjoram, basil, or herbes de provence
- salt
- pepper
Directions
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.
Notes
Recipe from Robin Robertson’s 1,000 Vegan Recipes – read my review.
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