Beet Black Bean Dip

Since returning to New York three weeks ago I've been spending a lot of time looking for a new apartment, working at the restaurant, and developing plans for my next big venture, the Sweet Potato Soul private vegan chef service.  I haven't been cooking a lot and I blame it on a lack of time.  Not to mention, I've been trying my hardest to save money.  Despite these small challenges I have made it my goal to make food that is quick, tasty, delicious and cheap; and with great success. 

Allow me to introduce this fantastic beet and black bean dip.
I love bean dips, and this colorful dip is no exception.  Healthy, colorful, delicious, and easy to make, this dip is great with chips, crackers, on pita, slathered on sandwich with other fillings, with carrots, apples, celery, etc......

Once I start my private chef service, this dip/spread will definitely become a stand by : )

Beet Black Bean Dip

1 can Black Beans, drained and rinsed

1 large Red Beet, peeled and diced (raw or cooked)

1 clove Garlic

1 tbsp Balsamic Vinegar

1 tbsp Light Miso paste

2 tbsp Olive Oil

1 tsp Cumin Powder 

1 tsp Jalepeño pepper, finely diced or 1 dry Bird's Eye Chili, crushed

1/2 tsp Black Pepper, freshly ground 

1/4 cup Parsley, chopped

Sea Salt to taste

Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process.  Add a small amount of water or olive oil if the dip is too dry.  Season with salt, or more miso, to taste. Garnish with fresh parsley.  
Serve room temperature, or chilled. 

P.S. I was recently featured on the website Be @ Home, in their "Best of the Web" feature.  It's a lovely little website, that offers a lot of culinary and design inspiration.  I expect to see it grow a lot in the coming months.  Find the write up here, and check out the other featured bloggers.