A delicious and nutritious dip featuring 3 kinds of beans and 3 kinds of peppers… It’s 3 times delicious! (maybe more!)
1 cup sprouted black beans
1 cup sprouted kidney beans
1 cup sprouted soy beans
1 banana pepper
1 small red pepper
1 jalapeno pepper
1 large tomato
1 spring onion
1/2 cup finely shopped red onion
1/2 cup fresh cilantro
2 tablespoons tahini
1 clove garlic, pressed
1 tablespoon lime juice
1 teaspoon sea salt
*
In a food processor, puree (in batches) kidney beans, soy beans, peppers, spring onion, 1/2 tomato, cilantro, and garlic. Place into a bowl and mix well. Add tahini and lime juice and mix until smooth, add more of each if necessary.
Finely chop the remaining 1/2 tomato. Mix in the black beans, chopped red onion, and chopped tomato until evenly mixed, add salt to taste.
Enjoy this with Raw Sunflower-Flax Corn Chips:
3 cups raw corn, cut off husks
1/2 cup sunflower seeds
1 cup chopped yellow pepper
3/4 cup finely ground flax seeds
1 tablespoon lime juice
1 teaspoon sea salt
*
Place all ingredients into food processor in batches until evenly mixed.
Roll mixture into thin sheets and place into food dehydrator or oven. If using dehydrator, bake at 115 for the first hour, then lower to 105 for the next three hours. If using oven, bake at 115 for 2 hours. These chips retain their raw nutritional value due to the slow, low temp cooking, so be careful not to overcook. Once crisp, simply break the sheets into pieces!
Now go have a nacho party!… Raw style!