spicy black bean dip

recipe adapted from peas and thank you

(8 servings)

1 italian tomato

1 jalapeno pepper (optionnal)

1 can of black beans, drained and rinced

1 or 2 scallions, chopped

juice of 1 lime

1/4 cup cilantro, chopped

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon oregano

1/2 teaspoon salt

1 teaspoon honey

Grill the tomato and the pepper on all sides in the oven at broil. Take out of the oven when the skin of the vegetables is blackened and cool down in an airtight container. Peel off the skin of the tomato and pepper. Take out the seeds and the white parts of the pepper.

Put the tomato, pepper and all the ingredients in a food processor. Blend until almost completely smooth.

Serve with tortilla chips or whatever you want.

nutrition facts : 128 calories; 0.6 g fat; 5.7 g dietary fibers; 1.8 g sugars; 7.9 g protein