Black Bean Dip

Nowadays, you can find all types of hummus (see our post on What is Hummus?). Since this dip uses black beans (not chickpeas) and no tahini, we have chosen to use the very practical American term, “dip.”

We freeze individual chipotle peppers in adobo sauce once we’ve opened the can, then thaw them for recipes such as this one. A little goes a long way!

If you or a loved one is not a fan of chickpeas and/or tahini, you might want to try this southwestern flavored bean dip, served with tortilla chips. The consistency is similar, but the taste is much different. We love both!

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:1 1/2cups

Serving Size:N/A

Black Bean Dip

Votes: 1 Rating: 5 You: Rate this recipe!

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This is a spicy bean dip for both hummus-lovers and haters. It’s a change of pace from the ubiquitous tahini-based dips so popular today, and it appeals to Mexican food fanatics like Rebecca!

• CourseAppetizers, Snacks & Party Foods
• CuisineMexican

Tools:colander, knife and cutting board, blender, measuring cups and spoons

	Prep Time
	15-20 minutes

Prep Time 15-20 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:1 1/2cups Serving Size:N/A

Black Bean Dip Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a spicy bean dip for both hummus-lovers and haters. It’s a change of pace from the ubiquitous tahini-based dips so popular today, and it appeals to Mexican food fanatics like Rebecca! CourseAppetizers, Snacks & Party Foods CuisineMexican Tools:colander, knife and cutting board, blender, measuring cups and spoons Prep Time 15-20 minutes Prep Time 15-20 minutes

Ingredients

• 1 (15-ounce) can black beans (about 1-1/2 cups)
• 1 clove garlic (small)
• 1/2 cup cilantro loosely packed
• 2 tablespoons lime juice (about 2 limes)
• 2 tablespoons oil (extra virgin olive oil recommended)
• 2 tablespoon water
• 1 teaspoon minced chipotle pepper in adobo sauce (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder or smoked paprika
• 1-1/2 teaspoon salt

Garnish: (optional)

• 1 lime cut in slices or wedges
• 1 avocado sliced
• sour cream

Servings: cups

Units:MetricUS Imperial

Instructions

1. Drain and rinse beans in a colander.
2. Coarsely chop garlic and cilantro. Place in blender.
3. Add beans and all other ingredients. Blend until smooth. Add more water if needed for proper consistency. It should be soft enough to scoop with a chip or cracker without breaking it, but not too runny. (The dip will thicken once chilled.)
4. Adjust seasonings, to taste. Garnish as desired.

Recipe Notes

*Tip: We start with 1 teaspoon minced chipotle, then add more to taste. They can be quite hot, but vary from one brand to the next. Leave chipotle out or substitute 1 to 2 tablespoons canned green chilies for a milder version.

SERVING SUGGESTIONS:

• Garnish as desired. Serve with fresh vegetables, chips, and crackers.
• For a Mexican-themed party, serve with salsa, guacamole, and tortilla chips.
• Make a sandwich. Spread dip on a tortilla or wrap. Add sprouts, avocado, roasted vegetables, salad greens, cheese, or grilled chicken.

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