Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1/2 cup) (approx. 60g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 jalapeño pepper, seeded and minced (adjust to taste) (approx. 5g)
  • 2 (15-ounce) cans black beans, rinsed and drained (approx. 850g)
  • 1/4 cup vegetable broth or water (60 ml)
  • Juice of 1 lime (about 2 tablespoons) (approx. 30 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon chili powder (1.25 ml)
  • 1/4 cup chopped fresh cilantro (optional) (approx. 15g)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and jalapeño, sauté for another minute until fragrant.
  2. In a food processor or blender, combine the black beans, sautéed (or raw) onion, garlic, jalapeño, vegetable broth, lime juice, cumin, chili powder, salt, and pepper.
  3. Process until smooth, scraping down the sides as needed. Add more vegetable broth, 1 tablespoon at a time, if needed to reach your desired consistency.
  4. Taste the black bean spread and adjust seasonings as needed. Add more lime juice for tang, jalapeño for heat, or salt and pepper for flavour balance.
  5. Stir in fresh cilantro (if using). Serve immediately, or chill for later. Garnish with additional cilantro and lime wedges.