Black beans are a tried and true staple to keep stocked in your pantry, especially if you’re looking to eat more plant-based foods.
Their texture and protein content make them a delicious, nutritious* and cost-effective alternative to meat. From tacos, burritos, and nachos to veggie burgers and an endless variety of soups and chilis, black beans are versatile and they pick up the flavor profile of the ingredients you are working with.
This easy-to-make smoky black bean dip is just as versatile. Pairing with veggie sticks, tortilla chips or pita bread for a better snack or appetizer is just the start for this recipe. It also makes for a nutritious and tasty sandwich spread, nachos and huevos rancheros topper, and is an easy way to thicken and flavor soups.
1 15-oz can Brandless Black Beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 tablespoons chopped green onion
½ cup loosely packed fresh cilantro (leaves & stems)
1 tablespoon fresh lime juice
2 tablespoons sour cream or yogurt
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
¾ teaspoon red chili powder
½ teaspoon smoked paprika
¼ teaspoon kosher salt (or more to taste)
Freshly ground pepper
Optional: 2 tablespoons chopped cilantro for serving
- In a food processor, combine all ingredients except pepper, and process until smooth.
- Add pepper to taste. If you prefer a thinner dip, continue processing, adding water 1 tablespoon at a time until desired consistency is reached.
- Transfer to a container, and if time allows, refrigerate overnight to let the flavors develop.
- If desired, garnish with 2 tablespoons of chopped cilantro.