Low Iodine Easy Vegan Black Bean Dip
Total time15 min
Prep time10 min
Cook time5 min
4.5(28)
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tbsp olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup water
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a small skillet over medium heat until shimmering. Add the minced garlic, cumin, and smoked paprika and cook, stirring constantly, until fragrant and the garlic is just golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
- 2
Transfer the spiced oil and garlic to a food processor or blender. Add the drained black beans, lime juice, water, and salt.
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