Easy Black Bean Dip
Simple, Smoky & Spicy
Black Bean dip is so versatile, and chances are you have most the ingredients in your kitchen. Try this simple recipe for your next gathering or taco party. An everything-into-the-blender method ready in 10 minutes or less! Pairs perfectly with my baked tortilla chips 😉
Simple Spicy Back Bean Dip
Prep time
Cook time
Total time
Smear this black bean dip on tostadas, spread on sandwiches, or serve with chips. Smokey spicy elements from the adobo chili kick it up a notch.
Author: Bekah Rife
Category: Appetizer, Dip
Cuisine: Gluten-Free, Vegan, Mexi-Cali
Serves: 1 cup
Ingredients
- 1 can black beans, rinsed and drained
- ¼ cup water
- 2 tablespoons lemon juice
- 1 chili soaked in adobo sauce
- 1 tablespoon adobo sauce
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cilantro leaves, rinsed
Instructions
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
- Next, place all the ingredients in a high speed blender except the cilantro.
- Blend until smooth, about one minute. Scrape the sides and blend for another 30 seconds or until creamy.
- Add the cilantro to the blender and pulse until the cilantro is incorporated.
- Garnish with cilantro leaves.
- Serve as a dip, spread on sandwiches or add a dollop to a Buddha bowl.
Notes
*You can find these canned chilis soaked in adobo sauce in the ethnic isle of the grocery store. They are smoky and quite spicy. Try the sauce and a small piece of the chili alone so you know what you are signing up for. If you decide the whole chili will be too much, just add 1 teaspoon of the liquid. If you can't find these chilis you can sub 1 tablespoon harissa paste.
Also, try this dip with our Black Bean Tostadas!
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Michael Barton | 30th Aug 18
Foods look fabulous