1 cup dried black beans (or 1 can of black beans)
1-2 tablespoons olive oil
1 clove garlic, peeled (I added more garlic)
1 teaspoon cumin (I used cumin powder)
1/2 lime, juiced
1/4 cup plain Greek yogurt
1 teaspoon parsley,chopped
1 lime, cut into wedges
wheat tortilla chips
kosher salt and freshly ground black pepper to taste
Cook the black beans in water until tender. Drain and rinse.
Add the black beans, olive oil, garlic, cumin, and lime juice to the bowl of a food processor. Blend until smooth. Remove to a bowl and stir in Greek yogurt.
Season with Kosher salt and freshly ground black pepper.
Transfer to a serving bowl and garnish with parsley and lime wedges. Serve with whole wheat tortilla chips.
Eggroll Wrapper Dippers
I made eggroll wrapper dippers by cutting the wrappers in circles and baking in a greased muffin pan and cutting eggroll wrappers into four and baking on a greased cookie sheet at 400F after spraying with non-stick spray or brush with olive oil. Sprinkle with a spice blend – I used Club House Greek Seasoning. Bake until crispy and browned.
I made adaptions to the original recipe. For the original recipe see the source below.
Source: Clinton Kelly, The Chew