Fiesta Black Bean Dip
This Fiesta Black Bean Dip is a sexy cousin of hummus. Black beans are blended with tahini, roasted chiles, cilantro and lime to create a zesty vegan dip that will wow the fiesta.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Appetizer, dip, Snack, starter
Cuisine Mexican
Servings 6
Calories 397 kcal
- 5 tbsp extra virgin olive oil
- 30 oz black beans (2 15-oz cans)
- ⅓ cup pourable sesame tahini
- 2 limes juiced
- 1 dry chile guajillo
- 1 dry chile ancho
- ½ bunch cilantro
First, toast the chiles. To do this, place them in the middle of a 8x8 square of aluminum foil. Fold the sides up to enclose the chiles in a package so that all the odor stays inside the package. Place the package directly on your oven rack. Bake at 400 for 10 minutes until the chiles have blackened slightly.
Next, open the cans and drain the black beans. Place them in the blender.
Add the lime, tahini, olive oil and salt, cilantro and toasted chiles.
Blend until smooth and creamy.
Top with optional garnishes.
Calories: 397kcalCarbohydrates: 43gProtein: 16gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 13mgPotassium: 711mgFiber: 15gSugar: 3gVitamin A: 1773IUVitamin C: 9mgCalcium: 68mgIron: 4mg
Keyword beans, Easy, plant-based, tahini, vegan