Oral Allergy Syndrome Friendly Easy Vegan Black Bean Dip
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) black beans, drained and rinsed
Ingredient noteCanned black beans are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid black beans, tap it and change its rating to Red.
- 2 tbsp olive oil, plus more for drizzling
- 3 cloves garlic, minced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup water
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
Heat 2 tbsp olive oil in a small skillet over medium heat until shimmering. Add the minced garlic, cumin, and smoked paprika and cook, stirring constantly, until fragrant and the garlic is just golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
- 2
Transfer the spiced oil and garlic to a food processor or blender. Add the drained black beans, lime juice, water, and salt.
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