I like a good bean dip when I’m detoxing because it’s filling and tasty and a detoxer cannot live on carrot sticks alone, as fun as that sounds.  The dip is great on rice cakes and for dipping your carrot sticks, pepper slices and cuke spears into. 

Black Bean Dip

Ingredients:

1 garlic clove squished

1/4 cup chopped cilantro

1/2 cup chopped onion

2 T lime juice

2 T olive oil

1/2 t salt

1/4 t cumin

1/4 jalapeno pepper chopped fine

19 oz can of rinced and drained black beans

Directions:

Have a food processor?  You don’t have to bother chopping as fine as described above, throw it all into your food processor and let ‘er rip.  Scrape down the sides with a spatula and continue until it’s pureed, then put it in a bowl.

Don’t have a food processor?  Or if you like a chunky dip, mash up the beans with a potato masher or fork in a bowl first, and then add all the other ingredients and mix it up well.

Try to give your bean dip some fridge time before eating to let the flavours mingle.