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Black beans, which have a slightly earthy taste that is reminiscent of mushrooms, are often combined with assertive flavors, such as the chipotle chili in this recipe. Serve it as a quick dip or spread with bread, carrot sticks, or crackers. It’s a great source of protein, fibre, and minerals.


Makes 2 cups

2 cups cooked or canned black beans, rinsed
1/4 cup freshly squeezed lime juice
1/4-cup tahini
1/4-cup water
1 tsp. minced chipotle chili
1 clove garlic, chopped
1/2 tsp. ground toasted cumin seeds
1/2 tsp. dried oregano
1/4 tsp. salt
2 tbsp. chopped fresh cilantro or parsley
1 tbsp. extra-virgin olive oil\

Place the black beans, lime juice, tahini, water, chili, garlic, cumin, oregano, and salt in a food processor and process until smooth. Add the cilantro and oil and process until evenly distributed, about 5 seconds. If you prefer more zip, add more lime or chipotle according to your taste. Stored in a sealed container in the refrigerator, Chipotle Black Bean Dip will keep for 4 to 5 days.