Ingredients:

  • 2 (15-ounce) cans black beans, rinsed and drained (approximately 850g total, rinsed and drained)
  • 1/2 cup vegetable broth (120 ml)
  • 1/4 cup chopped red onion (40g)
  • 1 jalapeno, seeded and minced (optional, for extra heat)
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice (15 ml), freshly squeezed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional: 1 chipotle pepper in adobo sauce, finely chopped (for added smokiness)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add red onion, garlic, and jalapeno (if using) and sauté until softened, about 5 minutes. This step adds depth of flavour but can be skipped for a faster preparation.
  2. In a food processor or blender, combine black beans, vegetable broth, sautéed onion mixture (or raw onion if skipping the sauté), lime juice, cumin, chili powder, smoked paprika, chipotle pepper (if using), salt, and pepper.
  3. Process until smooth, scraping down the sides as needed. Add more vegetable broth if needed to reach desired consistency.
  4. Taste the dip and adjust seasonings as needed. Add more lime juice for tanginess, chili powder for heat, or salt and pepper to taste.
  5. For best flavour, cover the dip and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Transfer the dip to a serving bowl and garnish with fresh cilantro, diced red onion, sour cream, and shredded cheese (if using). Serve with tortilla chips, crudités, or crackers.