Red Bean Dip with Avocado Salsa
This red bean dip is bursting with flavor because of the addition of tomato, garlic, fresh cilantro and lime juice. The earthy and creamy texture of the spread is complemented by a fresh and tangy topping made of avocado salsa. This dip is an easy and fast appetizer or snack that you prepare in less than 30 minutes. The recipe is vegan and gluten-free.
Ingredients
Red Bean Dip
- 2 cups cooked red beans (pinto, kidney) (equals about 400-500 g)
- 2 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 1 small white onion, chopped finely
- 1/2 spicy pepper/chili of choice, seeds removed and chopped
- 1 tomato, chopped
- 1/2 tsp cumin powder
- 1 big handful of fresh cilantro, chopped
- juice of 1 lime
- salt and pepper
Avocado Salsa
- 2 small ripe avocados (or 1 big one), in cubes
- 1/2 tomato, chopped
- juice of 1/2 lime
- some fresh cilantro, chopped
- salt and pepper
Top with
- chopped cilantro
- olive oil
- juice of 1/2 lime
Instructions
Prepare red bean dip
- Cook chopped onion and garlic in 1 tbsp of olive oil in a frying pan for 2-3 minutes until soft. Add chopped pepper, tomato, cumin, pepper and salt. Cook on a low heat for 5-10 minutes until cooked. Add a little splash of water if too dry
- Place beans in a blender. Add tomato-onion sauce, chopped cilantro, lime juice, 1 tbsp olive oil, salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning in terms of salt, pepper, lime juice and cilantro
Prepare avocado salsa
- Add to a bowl the cubes of avocado, chopped tomato, juice of 1/2 lime, chopped cilantro, pepper and salt. Mix carefully, taste and adjust seasoning
Put together the elements
- Spread out bean dip on a plate or in a bowl. Top with the avocado salsa. Garnish with cilantro, some drizzles of olive oil and lime juice
- Serve with tortilla chips, green plantain chips, crackers or bread. For a lighter version serve with slices of cucumber, red pepper and baby carrots
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