Bean Dip

Page 75

| Course Type: Spreads

(1 review)

Tags: beans dip spread legumes

Recipe Reviews

Luckily, I only added one out of the two tablespoons of apple cider vinegar - I'm glad I didn't add more, as even one tbsp seemed more than enough. The same applies to the onion - I only added half a shallot instead of a whole onion, and it probably could have used less. In fact, after adding the vinegar and the shallots, I could hardly taste the beans and the carrots at all. It didn't help of course that normally I would have added a little salt. So definitely cut back the onion/shallot and the vinegar.

I also only realized afterwards that it would have been a really good idea to add lemon juice instead of vinegar - lemon juice is of course a good source of vitamin C, which you'll need to absorb iron from non-haem iron sources like legumes.

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