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
1/2 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
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.
Rinse and drain the black beans.
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.
Chill and serve.