This dip is a protein rich, plant based option for those in the puree stage. It’s also great as a condiment for those further along with their post-op journey.
Adding the nutritional yeast bumps up the B12 content and also adds a small amount of extra protein. Most supermarkets now stock this, however if you’re having toruble finding it, it’s not essential.
Will keep in the fridge in an air tight container for 3-4 days.
- Prep: 30 Minutes
- Portions: Makes 2 cups
Ingredients:
- 2 cloves garlic, whole
- 1 small red onion, finely sliced
- 1 tbsp red wine vinegar
- Pinch of salt
- Pinch of sugar
- 1 tin of black beans, rinsed and drained
- 10 cherry tomatoes
- 1 small bunch of fresh coriander
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1 tbsp nutritional yeast (optional)
- Juice and zest of 1 lime
- Salt and pepper to taste
Method:
- Preheat the oven to 180 degrees celcius
- Place the whole garlic cloves on an oven tray and roast in the oven for 15 minutes
- While the garlic is roasting, prepare the pickled onions. In a small bowl, combine the onion, red wine vinegar, pinch of salt and sugar mixing to combine. Set aside
- Once the garlic is cooked, squeeze the flesh from the skins and add to a food processor along with the black beans, cherry tomatoes, coriander, herbs and spices, nutritional yeast (if using) lime juice and zest. Season with salt and pepper and whizz until smooth
