Directions:
- Drain and rinse black beans if using canned.
- Place olive oil in skillet set over medium-high heat. Add onions, peppers, and garlic and saute about three minutes, until vegetables are fragrant and starting to brown slightly. Add cumin, stir well, reduce heat to medium and cook another two minutes.
- Place beans in food processor and pulse seveal times. Add vegetable mixture and pulse a few more times. Add vegetable broth in small batches to thin the dip to the desired consistency. Garlish with chopped cilantro. Serve immediately or store in refrigerator for up to 10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2219.72 Kcal (9294 kJ) | ||
| Calories from fat | 144.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 25% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 216.58mg | 9% | |
| Potassium | 9393.79mg | 200% | |
| Total Carbs | 391.88g | 131% | |
| Sugars | 16.92g | 68% | |
| Dietary Fiber | 100.36g | 401% | |
| Protein | 136.43g | 273% | |
| Vitamin C | 56.4mg | 94% | |
| Iron | 38.4mg | 213% | |
| Calcium | 886.7mg | 89% | |
| Amount Per 100 g | |||
| Calories | 282.39 Kcal (1182 kJ) | ||
| Calories from fat | 18.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 25% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 27.55mg | 9% | |
| Potassium | 1195.07mg | 200% | |
| Total Carbs | 49.85g | 131% | |
| Sugars | 2.15g | 68% | |
| Dietary Fiber | 12.77g | 401% | |
| Protein | 17.36g | 273% | |
| Vitamin C | 7.2mg | 94% | |
| Iron | 4.9mg | 213% | |
| Calcium | 112.8mg | 89% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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