I love making white bean hummus, so decided to try a similar concept as a black bean dip for a Mexican meal. It was a super easy app/topping for tacos and then I used the leftover in a taco salad type meal. It would also be good as a dip with veggies. Lately after learning more about the benefits of hemp oil, I have been incorporating it into my dips and dressings. I would recommend trying it, as it is a great superfood and good for the economy and environment. I also love avocado oil and have listed it as an alternative, but olive oil will work too if you want to use what you already have on hand.
Ingredients:
Hemp seed or avocado oil
Goat Cheese Crumbles
1 Can black beans
1/2 Tsp Cumin
1/4 Tsp Chile powder
1 Jalapeno
1 Lime
1 large or 2 small garlic cloves
1/4 Cup fresh cilantro
Method:
Seed the jalapeno by slicing off the top, then cutting it in half and scraping out the seeds
Slice and juice the lime into the food processor
Add all ingredients except oil and goat cheese to food processor (leave a sprig of cilantro for garnish!)
Pulse until combined, then drizzle oil while pulsing
Pour into bowl and garnish with goat cheese crumbles and cilantro
Goat cheese crumbles add a great texture but can be eliminated to make this recipe vegan/dairy free