Vegan Black Bean Dip

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I am obsessed with Mexican food. I could eat fajitas and tacos every night. But lets admit something- the best thing about going out for Mexican food is the chips and dip. Since I’m lactose intolerant (no queso for me) and I’ve been making guacamole since junior high, I created my own black bean dip. You definitely have all the ingredients that you need, so no excuses! All you need is a few simple ingredients, a food processor, and five minutes.


I just recently started adding in Chipotle Powder to my recipes and I’m so glad I did. It’s a new favorite spice of mine, it adds a yummy smokiness to dishes it’s incorporated into.

My favorite way to enjoy the black bean dip is with sweet potato fries, added in budda bowls, or as a spread on tacos (pictured below). Of course the dip is amazing with tortilla chips too. Try it out and let me know what you think!

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1 can organic black beans, rinsed and drained

1 clove garlic

1/2 a lemon, juiced

1/2 tsp chipotle powder

1/2 tsp cumin

1/4 tsp salt

2 tbsp olive oil

2 tbsp filtered water

splash of apple cider vinegar (optional)


Combine all the ingredients in a food processor and pulse until combined. Store in a sealed container for up to 4 days.

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