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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


  • blender


  • 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


  • 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!