Move over hummus, I think we’ve found our new favorite dip for veggies! All it takes to make this delicious black bean dip is a few simple ingredients and a food processor. We didn’t have a jalapeño on hand, so we made this dip without one and it was still very flavorful! We can only imagine how good it would be with the added flavor!
2 tbs avocado oil
1 yellow onion, diced
½ jalapeño pepper, seeded and diced
2 (15-ounce) cans black beans, drained – reserve liquid for processing the dip
1 tbs (or more to taste) freshly squeezed lime juice
½ tsp ground cumin
1 tsp (or more to taste) salt
Optional toppings: chopped cherry tomatoes, chopped avocado, fresh cilantro, pickled jalapeño slices, feta cheese
- Heat avocado oil in a medium-size skillet over medium heat. Add the onion and jalapeño and sauté until tender, about 6 minutes.
- Transfer the onion and jalapeño to a food processor. Add in ¼ cup of reserved liquid from the black beans along with all the other ingredients (aside from the optional toppings).
- Process until your desired consistency is achieved. Spread onto a shallow bowl or plate and top with toppings of choice.