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"Happy" - Black Bean Dip

"Happy" - Black Bean Dip
"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!

Ingredients
Method

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

  1. 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

  2. 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

  3. 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. 4.

    Serves 2