• 2 cups cooked black beans or 15oz can black beans (rinsed)
• 1/2 cup low sodium vegetables broth
• 1/4 cup almond milk
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 large garlic clove minced
• Put all the ingredients in a blender, vitamin or food processor.
• Blend until smooth.
This dip should last a couple weeks in the fridge or could even be frozen.
Recipe courtesy of Samantha Lynch MS RD. Samantha Lynch is a registered dietician who caters to everyone from athletes and celebrities to students and stay-at-home moms. Based in Manhattan, she holds a Master’s Degree in Clinical Nutrition from New York University. After graduating in 2009, she started her own nutrition counseling practice to fulfill her dream of helping people live longer, happier and more energetic lives. www.SamanthaLynchNutrition.com