Black Bean Dip with Avocado, Cilantro, & Lime
I’ve discovered that you can make almost anything better by adding an avocado to it.
I had this older recipe for black bean dip that I tweaked over the years into more of a hummus than a dip. Then one day last fall I decided to add an avocado instead of more olive oil. I realized in that moment this recipe for black bean dip had reached its summit. I don’t think it can get any better, but I do invite you to try! It’s creamy, salty, spicy, limey, cilantro-y goodness.
I love having this one on hand in the fridge for dipping veggies and pita/pita chips (if you haven’t tried my recipe for Easy AF Baked Pita Chips, check it out here!). This black bean dip pairs particularly well with green peppers and cucumber, and it makes a healthy, quick, protein-and-fibre-rich easy-to-grab snack. Especially handy in January and February when you’ve promised yourself you’ll eat healthier than you did in December and yet, incredibly, those pesky potato chips are calling your name…
As a bonus, you can also use this black bean dip as a totally awesome burrito protein with the avocado, cilantro, and jalepeno flavours already built in! Just stir fry some peppers and onion, toss some cheddah or vegan cheese shreds on it and you’ve got yourself a badass burrito, baby!
What you’ll need:
2 cans no salt added black beans, drained and rinsed, or 5 cups cooked black beans (after you’ve soaked them overnight – look at you, planning ahead and shit! So proud. I’m getting all weepy) – $2.38
1 large ripe avocado (or 2 medium if you cut it open and find an insultingly big kernel has yielded not much actual avocado. Don’t you hate that?) – $1.50
Juice of 4 limes – .80 cents
1 cup chopped cilantro – .25 cents
3 large jalepeno peppers, seeded and minced (leave the seeds in if you can handle a spicier dip. Use 2 peppers if you don’t want it too spicy) – .15 cents
5 cloves garlic, minced – .20 cents
1 tsp salt (or more, to taste) – trace cost
¼ tsp cumin – trace cost
1/4 cup olive oil – .44 cents
1/8 cup cold water – free
Fresh ground pepper to taste – trace cost
What you do:
- Put all the beans in the food processor (if you soaked and cooked them, make sure they are very well cooked and soft)
- Add the olive oil, lime juice, water, and avocado and give it a whirl on low.
- Add the other ingredients and mix on high until fully blended. Scrape the bits down from the sides and mix again.
Chill before serving. Usually keeps about 10 days in the fridge if you can stop yourself from eating it all on day 1… I wish you luck, my friend.
Makes about 5 cups of black bean dip
Total cost: $5.74
Cost per serving (1/3 cup): .38 cents
Pennywise FYI: Store-bought black bean dip typically runs about $4 for a 250g/1 cup tub, which translates to $1.33 per 1/3 cup serving. That’s 15 times the price of homemade! It also doesn’t taste nearly as fresh and totally awesome as this one. 😉 Ah-mazing.