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"Happy" - Black Bean Dip
When looking for a protein packed snack that's delicious and nutritious, this recipe is the one. What's nifty about this dip is that if you fancy cooking a bulk load of it, you're then able to store it in the fridge until later. Don't forget about the vegan feta as its essential for giving the rice cake sliders a nice bite!
Before you start
Small frying pan | food processor | microplane
Ingredients
- ½ tbsp olive oil
- 2 garlic clove
- 170g chestnut mushrooms
- 1 red chilli
- 1 tsp ground cumin
- 400g tinned black beans
- 10g dark chocolate, at least 70% cocoa
- 1 small shot smooth coffee
- 1 lime
- Handful baby spinach
- 20g Vegan feta
- ½ bunch small Coriander
- 2 Kallo Beetroot Veggie Cakes
- 2 Kallo Spinach & Pesto Veggie Cakes
To Serve
- Chilli sauce
Method
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1.
Prepare the ingredients | Peel and finely chop the garlic | Finely chop the mushrooms | Pick the coriander leaves and finely slice the stalks | Trim and finely slice the chilli | Drain, rinse and pat dry the black beans
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2.
Cook the ingredients | Warm the oil in a frying pan, add the garlic, mushrooms, coriander stalks, chilli and cumin and cook for 4-5 minutes | Add the black beans to the pan and fold to combine | Grate the chocolate into the pan | Zest the lime into the pan | Add the coffee into the pan and stir to combine | Taste and season with salt and pepper | Take the pan off the heat and let it cool down | Add the contents of the pan to the blender and pulse into a dip
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3.
Prepare to serve | Divide the spinach leaves between the rice cakes | Evenly dollop on the black bean dip | Crumble over the vegan feta | Sprinkle over the coriander leaves | Drizzle with chilli sauce and serve immediately
-
4.
Serves 2
