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:
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
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Next, place all the ingredients in a high speed blender except the cilantro.
  3. Blend until smooth, about one minute. Scrape the sides and blend for another 30 seconds or until creamy.
  4. Add the cilantro to the blender and pulse until the cilantro is incorporated.
  5. Garnish with cilantro leaves.
  6. 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.
Recipe by Rife.Style at https://rife.style/easy-back-bean-dip/