We love appetizers that can be assembled quickly. This recipe uses ingredients you likely have on hand. No fresh jalapeños? Pickled ones can be used, too.
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 small yellow onions, peeled and coarsely chopped
- 4 cloves garlic, peeled and coarsely chopped
- 1 to 2 jalapeño chiles, seeded and coarsely chopped
- Two 15.5-ounce cans black beans, rinsed and drained
- 1 1/2 teaspoons coarse salt (kosher or sea)
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lime juice, or to taste
- 3 tablespoons water
- 1/4 cup fresh chopped cilantro, plus more for garnish
- Tortilla chips and/or crudités, for serving
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic, and jalapeños, and cook, stirring occasionally, until very soft, about 10 minutes. Do not
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water, and cilantro. Blend until smooth. If the dip is too thick, add more water or lime juice, a tablespoon at a time, to thin it out.
Taste and adjust the seasonings, then transfer the dip to a serving bowl. Drizzle with extra virgin olive oil. Serve warm, cold, or at room temperature with tortilla chips and/or crudités.
Serves 6 — Recipe adapted from onceuponachef.com