This black bean and roasted pepper dip is extremely simple, but surprisingly good! Perfect for many mexican dishes or as a spread for bread or just to dip your veggies or tortilla chips.
I love to roast a lots of pepper once a week and keep them in the fridge for the next days. This way I always have some for salads, soups, sandwiches or my favorite hummus. I usually roast the peppers in the oven (about 30 minutes at 200°C), but you can also use the stove top or the grill. Once they get charred all over I put them in a bowl and cover with a lid. When they get cold it is easy to slip off the skin.
And if you are hardcore, you can substitute one bell pepper to some jalapeños.
- 1 can of black beans
- 3 (roasted) bell peppers
- 1 shallot
- 1 clove of garlic
- 3 cherry tomatoes
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp fresh chives
- chili, salt, pepper
- Chop the chives and shallot finely and add to a bowl.
- Add all the other ingredients to a food processor and blend until smooth.
- Add the bean dip to the bowl and mix well together. Enjoy!