Ingredients:
- 2 15-ounce cans black beans, drained and rinsed (reserve 1/4 cup black bean liquid)
- 1 teaspoon olive oil
- ½ medium red onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 Tablespoons tomato paste
- 2 Tablespoons lime juice
- ½ Tablespoon apple cider vinegar
- 2 Tablespoons fresh cilantro, chopped + extra for garnish
- yogurt or sour cream for topping, optional
Instructions:
- Add oil to a skillet over medium heat. Once hot add onion and garlic and cook, tossing frequently so the garlic doesn’t burn. After about 5 minutes add in the spices (cumin, chili powder, sea salt and cayenne pepper). Toss to combine and continue cooking another 5 minutes. Add a tablespoon of water if the pan starts to dry out. After about 10 minutes of cooking total, remove from heat.
- Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender or food processor. Blend until smooth. Taste and add additional spices, if needed. More salt or perhaps more cayenne pepper if you want the dip to be spicier.
- Transfer the dip to a bowl, garnish with extra cilantro and sour cream, if using.
- Store in the fridge until ready to serve. Leftover can be stored in the fridge for 3-4 days.
Notes:
If you like things spicer, feel free to add a seeded and chopped jalapeño while sautéing the garlic and onion. Another option is adding more cayenne pepper.