Rosemary Balsamic Bean Dip
Summer is prime time for potlucks, BBQ parties, camping trips and cottage weekends. Unfortunately, it’s not possible to partake in these gatherings right now but I’m hoping that will change for the sake of our social beings, mental health and for the good food enjoyed together at these events.
Thankfully, we don’t have to wait for social interaction to go back to normal to give new recipes a try. Especially when they incorporate pantry staples that may already be in your kitchen!
This Rosemary Balsamic Bean Dip packs fibre and protein alongside it’s memorable taste. Incorporating foods that include these nutrients is a quick and easy way to satisfy hunger and maintain blood sugars throughout the day. Managing blood sugar levels helps prevent feelings of irritability, hunger, fatigue and more.
Serve this dip with vegetables, crackers or pita chips and enjoy the quality time with yourself until we can get back to our beloved social gatherings.
Rosemary Balsamic Bean Dip
Ingredients
- 1 540 ml can black beans, drained and rinsed
- 3 tbsp tahini , or olive oil
- 3 tbsp water
- 1 1/2 tbsp balsamic vinegar
- 1-2 cloves of garlic, crushed
- 1 tbsp dried rosemary
- Pinch of salt
Instructions
- Combine all ingredients in a blender or food processor and blend until smooth. Stop half way and scrape down the sides with a spatula to make sure all ingredients are incorporated.
- Store in an airtight container in the fridge for up to 7 days. Serve with fresh vegetables, crackers or pita chips and enjoy!