Bean Dip (gf) Recipe

Drain and thoroughly rinse the canned black beans and pinto beans in a colander. Shake off excess water and set aside to drain well (about 5 minutes).

Finely chop the yellow onion, mince the garlic, and finely mince the jalapeño (if using). Juice the lime and chop the cilantro and green onions. If using tomato or roasted corn as garnish, dice or measure now.

Sweat onion & garlic

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook for another 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Place the drained beans in a food processor or high-speed blender. Add the cooled onion/garlic/jalapeño mixture (or raw aromatics if you skipped cooking), the remaining 1 tablespoon olive oil, tahini (or yogurt), lime juice, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper.

Pulse 8–12 times, then run the processor until the dip reaches your desired texture. For a chunkier dip pulse briefly; for a smooth dip process for 30–45 seconds. If the mixture is too thick, add 1–2 tablespoons of water or reserved bean liquid at a time until desired consistency is reached.

Taste and adjust seasoning: add more salt, lime juice, or cumin as needed. If you want more heat, stir in additional minced jalapeño or a pinch of cayenne.

Transfer the dip to a serving bowl. Stir in half of the chopped cilantro and green onions. Garnish with the remaining cilantro and green onions and the optional diced tomato or roasted corn.

Serve immediately at room temperature or chill for 30–60 minutes for flavors to meld. This bean dip is gluten-free and served best with gluten-free chips, fresh vegetable crudités, or spread on gluten-free pita or toast.