This easy Black Bean Dip is the kind of high fibre gluten-free snack everyone loves. It's quick to made with store bought salsa and it's healthy served with raw veggies like carrots and jicama. In October you must have some Halloween fun serving it with orange and black food.
Gluten free eaters are often advised to add more variety and fibre to their diets. For a healthy gut we should all aim to eat 30 different plants a week. So find a handful of recipes in the bean category and add that variety on the regular.
Off the top of my head I use black beans in these five recipes on repeat; Southwestern Quinoa Salad, a Santa Fe Bowl, black bean quesadilla, soup and this Black Bean Dip.
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Ingredients for Black Bean Dip
Canned beans should be a staple every pantry. From time to time I buy different ones and just seeing those cans is my reminder to cook with them.
- Black beans - These are black turtle beans, not to be confused with Chinese black beans. This recipe will work with a 14-oz or 19-oz can. Taste for seasoning and adjust.
- Store bought salsa - If this is something you always have on hand your set to make this dip. Depending on your salsa you might even skip the extra onion.
- Cumin - One of those spices that transforms dishes in many different cultures. I love it!
- Optional Garnishes - sour cream, cilantro, chopped tomatoes or tortilla chips.
See recipe card for exact amounts.
Instructions to Cut Jicama
Have you tried jicama? The letter j is silent, like in jalapeno, so it’s pronounced HEE-kah-ma. It's an edible root used in Latin American dishes that can be eaten raw or cooked.
It’s crunchy and refreshing and is in season in fall. In Mexico street vendors sell raw jicama sticks seasoned with lime juice and chili powder. Try it!
Check out my Instagram video to see how I cut it up. Peeling jicama on Instagram
Variations for Serving
Who can resist making a little jack-o'-lantern style mouth in an orange bell pepper at Halloween. Fill it with black bean dip and create a theme with black, orange and white veggies. If you've never tried jicama this is the time to try it!
Here are some Halloween ideas to serve with this dip.
- Baby carrots, purple carrots or jicama sticks served on a black plate or bowl.
- Vegetable chips in various shapes and colours.
- Roasted carrot hummus in a hollowed out black bell pepper.
- Lemony Hummus with blue corn nacho chips.
- Red, orange, yellow and black bell peppers cut or carved like jack-o'-lanterns.
- Small orange or white pumpkins in different sizes filled with dips or vegetables.
- I wonder what a version of my Easy Bean Salad would look like using black and white beans? With a sprinkling of red lentils too?
- Dark bread (faux pumpernickel or gluten free charcoal bread from Queen Street Bakery) served with cream cheese and smoked salmon.
- Buckwheat blini would look great on a Halloween table too!
Kitchen Tools
Every cook needs tools and you can make silky smooth dips, soups and purees with any of these.
- An inexpensive hand blender or the popular Magic Bullet work just fine.
- I like my Cuisinart food processor that accommodates bigger recipes with it's large bowl.
Tip to Try More Bean Recipes
Tape a short list to the inside of a cupboard door with a few bean recipes you'd like to make. I sometimes print and actual recipe and put it right around the can with an elastic band. Only add the recipes you love and keep trying new ones.
Easy Black Bean Dip
Ingredients
- 1 can black beans , rinsed and drained* (19 oz/ 540 ml)
- 1 cup salsa
- 1 tablespoon onion finely chopped
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
OPTIONAL GARNISHES
- sour cream, cilantro, chopped tomatoes or tortilla chips.
Instructions
- Puree all ingredients in food processor or blender. Taste and adjust seasoning.
- Garnish if desired.
- Serve with jicama sticks, bell peppers, carrots and/or tortilla chips.
Notes
Nutrition
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