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  • Prep-time: / Ready In:
  • Makes 1 cup

There’s a good chance you already have everything you need to make this hearty hummus-like dip. Serve this spicy bean dip with crudités or corn chips, or use it as a spread in wraps.

Chipotle Black Bean Dip in a red bowl, with chips on the side

Ingredients

  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 wedge onion (1 inch thick)
  • 1 tablespoon lemon juice
  • 1 teaspoon canned chipotle pepper in adobo sauce
  • 1 small clove garlic
  • Sea salt, to taste
  • 1 tablespoons finely chopped fresh cilantro

Instructions

  1. In a blender or food processor combine the first five ingredients (through garlic). Cover and blend until smooth. Season with salt; pulse to combine.
  2. Transfer hummus to a bowl. Stir in cilantro. Cover and chill until ready to serve.
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Comments (6)

(5 from 6 votes)
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Sara3 weeks ago
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Really tasty. I doubled the recipe and added extra chipotle and coriander made a nice change from traditional hummus.

Kristy Higginbotham2 months ago
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How long does the bean dip last in the fridge?

Mary3 months ago
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I’m confused about the canned chipotle pepper in sauce. I’ve used this product before. Since the recipe calls for 1 teaspoon do you just cut a small piece off of a pepper and just take whatever sauce is on it?

Stacy7 months ago
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I love all hummus and I LOVE tis recipe. Everyplace I take it it is a huge hit. I like spicy so I add more Chipotle pepper than called for and a little bit of the adobo sauce. I also add more than a 1 inch think wedge of onion (probably because I have no idea what 1 inch piece looks like!). This is a great recipe for appetizers, parties, potlucks etc. And make sure to add the cilantro – that makes it pop!

Nessie7 months ago
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How would you adjust this recipe if you did not want it to be spicy?

Stacy7 months ago
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Less Chipotle pepper. Maybe just a a wee touch of the adobo sauce for flavor. I’m the opposite, I always add more chipotle than in recipe. Every time I make this it is a hit!!

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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