Tangy Vegan Black Bean Spread

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Photo: Victor Maffe / Getty Images

"I like to use this zesty spread in sandwiches and wraps or as a dip for baby carrots."
-Jennifer McCann, author of Vegan Lunch Box: Around the World

Servings
4-6

Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons freshly squeezed lemon juice
1½ tablespoons ketchup
2 teaspoons Bragg’s Liquid Aminos or low-sodium soy sauce
½ teaspoon ground cumin
⅛ teaspoon cayenne, or to taste
Salt, to taste

Preparation
Blend all the ingredients together in a food processor fitted with the S blade, stopping to scrape down the sides once or twice. Blend until smooth. Taste and season with salt if desired.

Allergens Information
Gluten-free, wheat-free, nut-free. Contains soy.

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