black-eyed bean dip

If it’s a pulse I’ll make a dip out of it…

Makes A lot (500g ish)

Around 450g cooked Black-eyed beans (I soaked and cooked 200g dry for this)

2 limes

1/2 can of coconut milk (200ml)

1/2 a spring onion, chopped

A 2cm piece of ginger peeled and finely grated (you should end up with a large pinch)

Salt and Aleppo pepper (or chilli flakes) to taste

Essentially just blitz all the ingredients and then adjust both the consistency and seasoning together by adding more lime, salt, chilli or a little water to thin it out. Blitz until creamy and not too thin. Will keep in the fridge for a few days, but you can also freeze it!

Serving suggestions: cornbread, flatbread, tortillas, plantain chips. I plan to have a meal of it in a flatbread with fried yellow plantain and an omelette!