Jalapeño Black Bean & Coconut Spread

I don’t know about you, but my holiday break has already flown by. Back to the grind on Monday which means now I am trying to plan for the ciaos with easy go to meals that are healthy and delcious.  And although I’m a huge fan of trader joes and all those wonderful dips and spreads they sell, I know that I can make them myself with just a little effort.  Typically I love traditional hummus but I know that tahini is a bit expensive and due to my moderate allergy 😦 I used light coconut milk to help smooth it out instead which worked great.  If you are looking for more coconut flavor I would suggest using full fat because it is rather undetectable in the finished result. Fortunately, I am really pleased with how this turned out and I plan to double or triple the recipe so it lasts at least a week 😉

And for us gluten freers (seems to be growing by the minute) I suggest buying brown rice tortilla’s and baking them- it turned out perfect!  This came together so fast it would be great for last minute guests, lunch or just a snack.  So grab your food processor and give this a whirl 😉

Ingredients:

1 can black beans rinsed

1/3 cup light coconut milk (from the can)

2 jalapenos

2 cloves garlic

2 tsp ground cumin

2 tsp chili powder

1 tsp paprika

1-2 tbsp olive oil, or flavorless

2 tbsp minced fresh cilantro

Salt & pepper to taste

*optional, 1 tsp cayenne

Directions

-If baking tortilla chips, preheat oven to 375, coat in light oil and sprinkle with chili powder.  Bake 10-15 minutes.

-Wrap garlic and 1 jalapeno in tin foil and add to baking sheet with tortilla chips. If your not baking chips I would suggest doing a quick saute with the garlic and 1 jalapeno so it is not too strong.

-Once they’re both cooked, add to food processor and do a rough chop.

-Deseed your raw jalapeno & add the rest of the ingredients.  Puree & season to taste.

Tagged: black bean, cilantro, coconut milk, easy, garlic, gluten free, jalapeno, lunch, no bake, no cook, spicy, spread, tortilla