Modified recipe from Melissa Baker www.upbeet.ca
This recipe makes quite a bit, so you may want to make only half the recipe. Use only half the can of black beans for the dip, and the other half of the can of black beans can be added to any other meal.
1 can Black Beans, drained and rinsed
2 large cooked Red Beets, peeled and diced
2 large cloves Garlic, minced (…or 1 or 2 more if you love garlic)
1 tbsp Balsamic Vinegar
1 tbsp Soy Sauce
2 tbsp Olive Oil
1 tsp Cumin Powder
Couple shakes of cayenne pepper, or crushed red pepper (if you like it spicy)
1/2 tsp Black Pepper, freshly ground
1/4 cup Parsley, chopped
2.5-5 g PGX Granules*
Place all ingredients (except PGX) into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process.
*Add 2.5 grams of PGX to 2 tbsp of the bean dip right before eating.
Serve room temperature, or chilled.