Ingredients:

  • Two 15-ounce cans Canned Black Beans, rinsed and thoroughly drained
  • 1/4 cup Yellow Onion, diced finely
  • 2 large Garlic Cloves, finely minced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Water or Vegetable Broth (plus more as needed)
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder (mild or medium)
  • 1/2 tsp Fine Sea Salt, to taste
  • 1/4 tsp Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), packed, roughly chopped
  • 1/2 tsp Lime Zest

Instructions:

  1. Prep the Aromatics: Rinse and drain the black beans thoroughly. Dice the onion and mince the garlic.
  2. Sauté: Heat the olive oil in a medium pan over medium heat. Add the diced onion and sauté for 3 minutes until softened and translucent.
  3. Bloom the Spices: Add the minced garlic, cumin, and chili powder to the pan. Cook for 1 minute, stirring constantly, until fragrant (This step is crucial for flavor development). Remove from heat.
  4. Load the Processor: Transfer the rinsed black beans, the sautéed onion/garlic mixture, salt, pepper, lime zest, and half of the fresh coriander into the bowl of the food processor.
  5. Initial Blend: Pulse the mixture a few times to roughly combine the ingredients.
  6. Achieve Creaminess: With the motor running, slowly stream in the lime juice and the initial 1/4 cup of warm water or broth. Process continuously for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
  7. Adjust Consistency: If the dip is too thick, add liquid (water or broth) one tablespoon at a time until the desired spoonable consistency is reached.
  8. Taste and Tune: Adjust seasoning by adding more salt, pepper, or lime juice to sharpen the flavour.
  9. Chill (Recommended): Transfer the dip to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.
  10. Serve: Garnish the chilled dip with the remaining chopped coriander and a light drizzle of olive oil, if desired.