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. It’s Ageless Diet™ approved.
Super Easy Black Bean Dip
Ingredients
- 2 (15 oz) cans black beans, rinsed and drained (Eden Foods, preferably)
- 1/2 cup, chopped yellow onion (or roughly 1/4 of a medium-sized onion)
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1 small jalapeño, diced
- Juice from 1 fresh lime
- Juice from 1/2 a big lemon or juice from 1 small lemon
- 2 teaspoons fresh lime zest (or zest from lime and lemon)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or smoky paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt + more to taste
- fresh cracked pepper, to taste
Preparation
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. Salt to taste, add more lime juice if you want a brighter tasting dip. I also like it spicy so I use 1/2 teaspoon of cayenne pepper. 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.
