Creamy Black Bean Avocado Dip

Vegan, gluten-free


15 oz. can black beans

1 avocado

1/2 cup salsa (I use roasted tomato with chipotle)

1/4 cup water

1 clove garlic, minced

3/4 tsp. cumin

1/8 tsp. salt, more to taste

Optional: nutritional yeast, chipotle, cilantro, lime, jalapeno, cayenne, etc.


Rinse and drain black beans. Set aside about 1/2 cup of the beans.

Place remaining beans and all other ingredients in a blender or food processor.

Blend until it reaches desired texture*. Taste and adjust seasonings if necessary.

Place in a bowl and stir in the remaining black beans.

Garnish with cilantro, nutritional yeast, etc. if you wish. Great served warm, cold, or room temp!

*Note: If your blender isn't great (ahem, ours) you may need to help it along, stirring with a spatula to get it going. You can also add a touch more water if needed.