Smoky, creamy vegan black bean dip only takes a few minutes to make and is perfect with chips and veggies for dipping.
Servings 8
Author Becky Striepe
Ingredients
115 ounce canblack beansdrained and rinsed
17 ounce canchilis in adobo sauceYou'll need 1 chili and 2 tablespoons of the sauce from the can. Remove the seeds from the whole chili or omit it for less heat. Do not omit the liquid.
2tablespoonsolive oil
¼cuppacked chopped cilantro
2teaspoonsgarlic powder
saltto taste
Instructions
Add all of the ingredients to your food processor, and pulse until you have a nice, creamy mixture. Some whole beans are OK -- go with the texture that works for you!
If you can stand to wait, this dip is even tastier after sitting out for 15 to 20 minutes, so the flavors can meld. If not, dive in, friends!
Video
Notes
This recipe doubles easily. You can make a small batch to use as sandwich spreads or for a small gathering or double it for a bigger shindig.If you don't have a food processor, you can mince the cilantro and chili by hand, then mash the beans with a fork and mix well to make this dip.