Cynthia's Yummy Bean Dip

Cynthia is one of the amazing women who has joined my March Challenge Group!   

2 cans of black beans (one can I drained, and one can I didn't drain)
about 1 tsp minced garlic
about 2 T lime juice
1-2 tsp ground cumin
dash of cayenne pepper (to taste)

And if I had cilantro I would've thrown that in too, but I didn't have any, and it was still good!

Throw it all into the blender and blend! YUM!

Roasted Squash & Red Lentil Spread

Roasted Squash & Red Lentil Spread

2 3/4 cups roasted butternut squash cubes, about 1 inch, lightly packed
1 cup dry red lentils cooked in 4 cups water for 20 minutes or until mushy, well drained)
1 tablespoon garam masala
1/4 cup  tahini
1 clove garlic, grated
1 tablespoon  granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup  unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead

Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.

Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.  Great dip for raw vegetables!

Yield: About 4 cups  

From Fat Free Vegan