Black Bean Dip with Dijon Mustard and Sherry Vinegar

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  • ½ bay leaf
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cayenne
  • ¼ teaspoon white peppercorns
  • ¼ teaspoon coriander
  • 2 large cloves garlic, minced
  • 2 Tablespoons chickpea miso or ¾ teaspoon sea salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 cups cooked black beans
  • Enough bean cooking liquid or water to get a smooth consistency for the dip


  1. Grind all of the herbs and spices together in a spice mill. If you don’t have a mill, use pre-ground herbs and spices. Dry toast in a skillet for two minutes. Set aside.
  2. Coarsely chop the garlic and green onions in a food processor. Add all the remaining ingredients including the herb/spice mixture.
  3. Serve over a baked potato with steamed kale for an easy supper.
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