Description
It’s true. We can’t stop dipping into this smooth, flavorful, vegan black bean dip.
Ingredients
Scale
- ¼ cup red onion (diced)
- ¼ cup fresh cilantro
- ¼ jalapeno (~ 1 tablespoon diced, seeds removed*)
- 2 garlic cloves
- 1 can of black beans (rinsed and drained (~ 15 ounces))
- 1 lime (juiced)
- 1 teaspoon agave**
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place all ingredients in food processor in the order listed above. Puree until smooth and creamy. You may need to scrape down the sides with a spatula.
- Serve with your favorite veggies (such as radishes and carrots) or chips.
- Garnish with chopped cilantro, avocado and red onion if desired.
Notes
* The amount of jalapeno you use is very personal depending on how spicy you like your food. If you are making this for kids leave the jalapeno out as it makes the dip quite spicy. Removing the seeds helps to reduce the amount of heat but even without the seeds ¼ of a jalapeno pepper is still quite spicy. If you are a fan of spicy foods feel free to use as much as you want. I recommend starting with a small amount, tasting and adding more as needed.
** Agave is optional – I like it for a touch of sweetness but some prefer the dip without. I like it paired with the spicy of the jalapeno, pungent garlic flavor and the zesty lime juice.
- Prep Time: 7 minutes
- Category: Appetizer