If you’re looking for ways to include more low-cholesterol, low-fat and high-fiber protein into meals and snacks, this versatile black bean and tofu dip is your quick-fix solution. Pair it with raw veggies or pita chips for a mid-day snack, or as a healthy and exotic appetizer when company comes by. Or spread it onto whole grain bread topped with sprouts for a nutritious weight loss lunch. You can whip this up in a flash in your food processor, and it will last in your fridge for about a week.
1 15-ounce can black beans, rinsed and drained
1 clove garlic, minced
1/4 cup soft silken tofu
2 tablespoons tahini
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Juice of 1 small lime
Salt and freshly-ground pepper, to taste
Ground sweet or smoked paprika
Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Blend until the dip is smooth. Then taste and season with salt and pepper. Garnish with a sprinkle of paprika right before you serve.