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.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: black beans, chickpeas, jalapenos

Servings: 6

Calories: 180kcal

Author: The Nerdy Gourmet

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!