Mexican Black Bean Dip


1 tbsp olive oil

1 onion, diced

2 garlic cloves, chopped

1 tsp cumin seeds, toasted and ground

1 tbsp coriander stems, chopped

1 400g black beans, canned

1-2 tbsp jalapenos, (jar)

1 cup firm tofu, mashed up

½ cup coriander leaves

Sea salt to taste

Zest from one lime, grated

Juice of 1 lime

4 pieces Mountain Bread, toasted and broken into chips



Sauté the onions on the oil. Add the garlic, cumin and coriander and stir until fragrant. Add the beans, jalapenos, tofu and coriander leaves. Stir to coat. Put this mixture into a blender and process until fairly smooth. Add lime juice and adjust seasoning.