Ingredients
- 2 extra virgin olive oil
- 1 medium onion, finely diced
- 2 jalapeño peppers, halved, seeded, and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 (15.5-ounce) cans black beans, rinsed and drained
- ½ cup loosely packed fresh cilantro, roughly chopped
- 2 cups fresh lime juice
- 3 tablespoons water
Equipment
- Food Processor: Essential for blending the sautéed aromatics and black beans into a creamy yet chunky dip
- Skillet or Sauté Pan: Used to sauté onions, jalapeños, garlic, and spices before blending to develop flavor
- Measuring Spoons and Cups: For accurate measurement of spices, liquids, and other ingredients.
- Serving Bowl: To present the finished dip, optionally garnished with cilantro and cheese