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Chili Bean Dip

By: www.DrFuhrman.com


by 12 members

G - BOMBS

Category: Dressings, Dips and Sauces

A batch of this tasty bean dip can be put to many uses. Serve it as a dip with crisp raw veggies, combine it with mixed greens for a substantial salad or enjoy it as a whole grain wrap or pita filling.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (5)
6

Ingredients

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1 1/2 cups cooked or 1 (15 ounce) can low sodium kidney beans, drained
1 1/2 cups cooked or 1 (15 ounce) can low sodium canned pinto beans, drained
2 tablespoons lemon juice
4 garlic cloves
1 teaspoon coconut aminos
1/2 cup unhulled sesame seeds or tahini (pureed sesame seeds)
3 regular or 1 1/2 Medjool dates, pitted
1 teaspoon chili powder or to taste
3/4 teaspoon cumin
1/4 teaspoon cayenne, or to taste
1/4 cup chopped cilantro

Instructions:

Place all ingredients except cilantro in food processor or high-powered blender and process until smooth. Stir in cilantro.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 204
Protein 10 g
Carbohydrates 29 g
Sugars 3 g
Total Fat 6.6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 33 mg
Fiber 8.7 g
Beta-Carotene 113 ug
Vitamin C 4 mg
Calcium 162 mg
Iron 4 mg
Folate 145 ug
Magnesium 86 mg
Potassium 477 mg
Zinc 1.9 mg
Selenium 7.8 ug

My Rating: 
(click on a star to select your rating)

HeidiJW

06/16/2024 05:48 PM

Rated this recipe:

I am in LOVE with this dip! Thank you!

I did modify the recipe based on what I have, using about 4 or 5 Dried apricots in place of dates and a dash of Braggs Amino acids in place of coconut aminos. I also added a larger dose of the spices because I love spicy! I tried this with cilantro and without. I kinda prefer it without, but maybe another day I'll feel differently (or, perhaps, without the mentioned modifications I'd prefer the cilantro in it). 

This is a keeper and something I make over and over. So good!

Reply
This comment was last edited on 06/16/2024 05:49 PM

TulipBenjamin

02/13/2019 06:35 PM

Rated this recipe:

This dip is perfect to pack with meals on the go. I often bring along a salad but by adding this dip with carrot/celery sticks would kick it up a level. I’d like to spread the dip on a whole grain tortilla to roll up next. There’s enough dip for several meals. Try it, you’ll like it!

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ldcp54

02/03/2019 12:01 PM

Rated this recipe:

I found this to be too thick ... My Ninja Pro was smoking. I did follow the recipe exactly. Then I added more brags, more lemon juice and the date soaking water... Still like wallpaper paste. I also added more dried spices. I rated it a 3...and that was generous... 

 

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+-??

11/08/2016 05:35 PM

Rated this recipe: (no rating)

I use 2 TBs on my tost, it tase good.

 

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This comment was last edited on 11/11/2016 10:55 AM

Jon

02/01/2012 05:13 PM

Rated this recipe:

I made this dip, but used only 2 kinds of beans (black and Pinto, as that's what I had available), but I added 4 dates for a little sweetener, and about 3/4 tsp. of cayenne, as I like hot dips. I think it is a fantastic dip for raw veggies, which is what I have most days for lunch! I give it 5 stars!
Reply
This comment was last edited on 02/01/2012 05:14 PM

Buster1637 replies:

11/08/2016 06:07 PM

Rated this recipe: (no rating)

Kristina, soaking them for at least a half hour improves the outcome in the blender or food processor.

Kristina replies:

11/08/2016 04:31 PM

Rated this recipe: (no rating)

Jon, did you use a blender or food processor. I would have to use my food processor. Dates can be hard to blend (in the blender, haven't tried in the food processor yet) I find. thx.

 

This reply was last edited on 11/08/2016 04:31 PM