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Black
Bean Dip
Ingredients:
1 can
black beans
1/3 cup carrots, minced
1/3 cup celery, chopped fine
1/2 teaspoon cumin powder
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1 tablespoon fresh cilantro, finely chopped
1/3 cup sour cream
salt and ground black pepper to taste
Preparation:
- In
food processor or blender puree black beans.
- Transfer
puree to medium bowl and stir in all spices.
- Add
sour cream and mix lightly to combine.
- Chill
and serve with crackers or vegetables.
Recipes for Dips:
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| Cumin |
The
cumin plant is an annual herb. Its stem is slender
and branching to about a foot in height; the leaves are laciniate with
filiform segments; the flowers are small, white or pink, and borne in
umbels. The so-called seeds are its fruits, which are achenes. These,
which constitute the spice cumin, are fusiform or ovoid in shape, and
compressed laterally.
Cumin fruits have a distintictive bitter flavor and strong, warm aroma
due to their abundant oil content. Cumin is hotter to the taste,
lighter in colour, and larger than caraway (Carum carvi), another
umbelliferous spice that is sometimes confused with it. Cumin is also
not related to black cumin, which is an alternate name for nigella
(Nigella sativa).
Today, cumin is identified with Indian cuisine and
Mexican cuisine. It is used as an ingredient of curry powder. In herbal
medicine, cumin is classified as stimulant, carminative, and
antimicrobial.
Cumin looks like fennel seed, but is a bit darker in color and tastes
quite different than fennel. |
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