Black Bean Dip
Forget hummus, this black bean dip is going to be your new favorite condiment. With hints of cumin and lime, it's the perfect accompaniment to any sort of Mexican food.
Servings: 4 toddlers
Calories: 72kcal
Equipment
- Food processor
- 1/4 cup measure
- Tablespoon
- 1/4 teaspoon measure
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1/4 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- Add all ingredients to a food processor and process until smooth.
- Keep refrigerated or freeze for future use.
Notes
- Here are some great "dipper" ideas for Black Bean Dip: jicama, tortillas, pita bread, tortilla chips, carrots, zucchini, radish, chicken strips, shrimp.
- This dip can be stored in the refrigerator for up to 5 days and frozen for up to 3 months.
Nutrition
Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg