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.

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Prep Time 10

Cook Time 20

Course Appetizer, dip, Snack, starter

Cuisine Mexican

Servings

Calories 397 kcal

Ingredients

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

Instructions

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.

Nutrition

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

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