Vegan Black Bean Dip

Looking for an easy dip recipe? This Vegan Black Bean dip is simple. The pureed black beans are creamy, and the jalapeño and chili powder give the appetizer a nice kick of spice. I served the dip with Trader Joes’ plantain chips which are my newest obsession, and a healthier alternative to tortilla chips. If you are in a rush you can skip sautéing the onion and jalapeño if you want to save time and skip a step.

This dip recipe is vegan, Paleo, low-fat, and loaded with protein. It would also be a nice addition to a sandwich or taco.

You will need:
2 (15-ounce) cans of Black Beans
1 Jalapeño
1/2 of a large White Onion
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Cumin
1/4 teaspoon Chili Powder
Juice of 1 Lime
Juice of 1/6 a Lemon
1/3 cup Water
*Serve with tortilla chips, vegetable chips, or plantain chips

Step 1:
This step is optional. I decided to sauté the onion and jalapeño first to give them a little more flavor. Loosely chop the white onion and the jalapeño. Heat the oil olive in a skillet over medium heat. Then add the onion and jalapeño and sauté for about 5 minutes until the are slightly browned.

Step 2:
Rinse and drain the black beans.

Step 3:
Place all the ingredients – except the water in a blender. Mix on a medium speed, stopping to stir if necessary. Finally add water to the blender until the dip spins in the blender. Add additional salt and pepper to taste.

Step 4:
Chill and serve.

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