Black Bean Dip
Black bean dip – it’s the perfect snack with snap peas, with enchiladas or even with homemade tortilla chips. This is a staple in our house and I can’t ever seem to make enough. Adapted from this recipe, my black bean dip has a bit more kick and a little more spice. Let’s get blending!
Servings: 2 cups
Ingredients
- 19 oz can of black beans
- a loose cup of fresh cilantro
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 2 1/2 tablespoons of grape seed oil
- 3 tablespoons of water
- 1 tablespoon of fresh lemon juice
- kosher sea salt to taste
Instructions
- First, gather all of your ingredients.
- Next, put them all in the blender and blend away. You might need an extra tablespoon of water if it's too thick - usually mine is just right.
- Dish out and eat up. Seriously, we eat this on so many things - egg wraps, in salad, or even on rice. So good.