There’s a song called ‘It May Be Winter Outside (But In My Heart It’s Spring).’ I sing this song around the house. A lot. Bibi says it’s one of the first songs she remembers hearing. I think I like it because it’s zingy and bright and it’s a lovely accentuate-the-positive kind of song. And also because it doesn’t have many lyrics so it’s very easy to remember…
Anyway, I was singing this song (as is my wont) when I made this Vegan Black Bean and Sun Dried Tomato Dip. The combination of black beans and sun dried tomatoes makes it a sunny sort of food with something of a Mexican feel to it. You can serve it as a warm dip (delicious) or let it cool and use it as a pate (equally tasty). This dish is low fat but high flavour and has a good balance of protein and carbs. It also has a healthy dose of potassium to help build proteins and muscle and break down carbohydrates. Ideal runners’ food then!
It’s easy to make, of course. Just buzz it all up in a blender (I used my fabulous Froothie), bake it and serve (full details below).
Serve with salad and/or sliced tomatoes and crispbreads, like we did. Or you could make some of our Paprika Pittas while it’s cooking (find out how to make them in this recipe for our also-yummy Roasted Aubergine and Red Onion Dip). Two tasty birds with one stone and all that…
- 400g tin black beans, drained
- 1 red pepper, roughly chopped
- 1 tablespoon nutritional yeast
- 10-12 sun dried tomatoes
- 1 teaspoon smoked paprika
- Half teaspoon chilli flakes (optional)
- Salt and pepper to taste
- Heat the oven to 180C / 350F / Gas mark 4 / 170 Fan
- Set aside 2-3 sun dried tomatoes then put all of the other ingredients in a blender.
- Blend until smooth.
- Place in an ovenproof dish and garnish with the saved sun dried tomatoes.
- Bake for 20 minutes.
- Serve warm as a dip or allow to cool and use as a pate. It's delicious either way!