Black Bean Dip

This is the easiest dip I’ve ever made. It can be made in 5 minutes. It’s gluten free, vegan, high in fiber and good plant-based protein, tastes great, and goes quickly. This is a big batch; it serves 6 people easily. So, if you’re like me, and making it for yourself, don’t worry about the yield, because you can put this dip on almost everything. It’s terrific in a corn tortilla with fresh tomato, avocado, lettuce, and sprouts as a lunch or post-workout snack. It works really well as a healthy, low-fat snack. It’s rich in nutrients, and it’s anti-inflammatory.

Black Bean Dip
Quickest, best black bean dip you'll ever make or eat. Try it today!
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Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Ingredients
  1. 2 (15 oz) cans black beans, rinsed and drained
  2. 1/2 cup, chopped yellow onion (or roughly 1/4 of a medium-sized onion)
  3. 1/2 cup chopped cilantro
  4. 1 clove garlic, minced
  5. 1 small jalapeño, diced
  6. 1 lime, juiced
  7. 1 lemon, juiced
  8. 2 teaspoons fresh lime zest (or zest from lime and lemon)
  9. 1 tablespoon apple cider vinegar
  10. 1 teaspoon ground cumin
  11. 1 teaspoon chili powder or smoked paprika
  12. 1/4 teaspoon cayenne pepper (optional)
  13. 1 teaspoon sea salt, more to taste
  14. Fresh cracked pepper, to taste
Instructions
  1. Put the black beans, onion, cilantro, garlic, jalapeño, lime and lemon juice, lime zest, apple cider vinegar, cumin, chili powder or paprika, salt in a food processor or blender. Blend until smooth. Season with salt and pepper to taste.
  2. Pour the black bean dip in a bowl and garnish with cilantro. Serve with tortilla chips and vegetables, celery, jicama, carrots, and raw zucchini go really well this dip.
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