I received a recipe for a black bean and feta dip from a client yesterday. She had tried the dip at a party and loved the flavours of feta and mint. I happened to have only cooked white beans on hand, as I prefer not to use canned beans, so I adapted the recipe. I really enjoyed these flavours as well. This dip is a great way to eat some raw veggies.
2 cups or 1 can of cooked white beans (black beans if you prefer)
1 shallot finely minced
1/2 cup crumbled feta cheese (greek, sheep’s milk is good)
1/2 cup chopped fresh mint
Juice of 1/2 a lemon
Salt and black pepper to taste
In a food processor, pulse beans and shallot until pureed. Add feta, mint and lemon juice, pulse until well blended. Season with salt and pepper to taste.