Hot Vegan Black Bean Dip
A vegan black bean dip that is so effortless you can whip it up in just minutes using canned black beans, a fresh tomato and some pantry staples. Whir it in the food processor and warm with a bit of vegan cheese - or not - under the broiler for an amazing appetizer, party snack or anytime the craving strikes!
Equipment
- Food Processor
Ingredients
- 2 x 14 ounce cans black beans drained and rinsed (reserve 1/4 cup of the can liquid!)
- 1 medium roma tomato quartered
- 2 cloves garlic grated, or ½ tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ jalapeño to taste, see note in post!
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon freshly squeezed lime juice
Optional Toppings
- vegan cheese shreds
- cilantro finely chopped
Instructions
- Add the black beans, tomato, garlic, onion powder, oregano, cumin, salt, jalapeño, oil and lime juice to a food processor and blend until smooth, about a minute.
- Assess texture and if it already looks pretty good, just add 1 tbsp (15 mL) of the bean liquid and quickly blend again. If it looks a bit thick, add more so you can create a light, silky texture.
- To heat, I like to spread the dip over a small oven safe baking dish or skillet and place under a hot, preheated broiler, with a bit of vegan cheese. It will take 3-5 minutes to melt the cheese and heat the dip.
- Alternately, you could place it in a microwave safe dish and warm in 15 second intervals OR on the stovetop in a nonstick skillet over medium low for a few minutes...you've got options!
- Serve with a bit of chopped cilantro if you like and your favourite scooper: tortilla chips, crackers and baguette slices all work. Store leftovers in the fridge for up to 3 days. This dip is also good as a spread in sandwiches, wraps or quesadillas!