Warm Black Bean & Chickpea Dip
This dip is so comforting and delicious. You will catch yourself sneaking back for seconds of this scrumptious snack but I’m here to tell you that this recipe is full of healthy things like fiber and protein. No sneaking necessary!
Warm Black Bean & Chickpea Dip
Recipe inspired by Mexican Gothic. Like the book, it's dark and moody with a surprise kick of heat at the end. Make this dip extra healthy by dipping cut up veggies.
Servings: 6
Calories: 180kcal
Equipment
- blender
Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 medium white onion diced
- 3 garlic cloves cut into large slices
- 10 oz black beans drained
- 2 jalapeno peppers flesh and seeds removed
- 1/4 cup fresh cilantro chopped
- 1/2 cup chickpeas (garbanzo beans)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp salt
- 1 lime juiced
- 2 tbsp olive oil
Instructions
- Heat 2 tablespoons of oil over medium heat.
- Add the onions and garlic. Cook down, about 8 minutes.
- Place onions and garlic in a blender with the remaining ingredients. Blend thoroughly.
- Pour bean mixture into the skillet and heat, stirring for two minutes or until consistently warm.
- If eating dairy, top the dip with sprinkles of cojito or feta. Serve immediately. Enjoy!
Nutrition
Sodium: 395mg | Calcium: 31mg | Vitamin C: 10mg | Vitamin A: 162IU | Sugar: 1g | Fiber: 6g | Potassium: 256mg | Calories: 180kcal | Saturated Fat: 1g | Fat: 10g | Protein: 6g | Carbohydrates: 18g | Iron: 2mg
Pairings
Tortilla chips are perfect but so are cut up veggies. Use as a topping for tacos or inside your burritos.
This recipe has 4 of the recommended Fall/Luteal Phase foods.
- black beans
- chickpeas
- garlic
- onion
Have you tried making this recipe? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
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