Creamy Black Bean Dip

Ingredients

• 3 cloves garlic (minced)
• 1/4 medium onion (finely diced)
• 2 cans (15 oz each) black beans (drained and rinsed)
• 3 tbsp olive oil (divided: 2 tbsp for sauté, 1 tbsp for finishing drizzle)
• 1.5 tsp cumin (ground)
• 1/2 tsp salt (to taste)
• 1 whole lime (juiced (about 2-3 tbsp))
• 1 bag (8-10 oz) tortilla chips (for serving)

Instructions

1. 1

   Heat 2 tbsp olive oil in a small skillet over medium heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

2. 2

   Stir in the cumin and toast for 15–20 seconds, allowing the spice to bloom and release its warm aroma.

3. 3

   Transfer the sautéed aromatics and cumin to a blender. Add the drained black beans, lime juice, and salt.

4. 4

   Blend on high speed for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. If the dip is too thick, add water 1 tbsp at a time until you reach your desired consistency.

5. 5

   Taste and adjust seasoning with additional salt or lime juice as needed. Transfer to a serving bowl and drizzle with the remaining 1 tbsp olive oil.

6. 6

   Serve immediately with tortilla chips, or cover and refrigerate for up to 3 days.

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