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Here are the ingredients you will need to make this recipe.
For the bean dip:
Oil: Avocado oil is my go-to, but use any neutral-flavored cooking oil you like.
Produce: Garlic and onion.
Black beans: Either homemade or canned beans work for this recipe. You’ll need two 15-ounce cans of beans (drained and rinsed), or 3 cups of cooked black beans.
Seasonings: Cumin, ancho chili powder, paprika, granulated onion, and salt.
Ancho chili powder is made with one ingredient – dried ancho chilies. It is flavorful but not hot.
Ancho chili powder can be replaced with standard chili powder, which is a blend of seasonings. Be aware that chili powder blends vary in heat, depending on how much cayenne they include.
Chipotle pepper in adobo: Look for these canned peppers near the salsas, hot sauces, and Mexican ingredients in the shelf stable section of the grocery store. The peppers are canned in adobo sauce, which you’ll also use for this recipe.
Tomato paste: Tomato paste adds umami and depth of flavor. Look for canned, jarred, or tube-style tomato paste in the center aisles of the grocery store near other preserved tomato-based ingredients, like stewed tomatoes.
(If you don’t have tomato paste, it can be replaced with an equal amount of salsa.)
Apple cider vinegar: This adds tang and acid. It can be replaced with white vinegar, rice vinegar, or lime juice.
Agave syrup: This adds a little sweetness to balance the heat in the dip. It can be replaced with your preferred liquid sweetener like maple syrup.
Smoked salt: This adds a subtle smokiness plus salt. Look for it with other flavored salts at the grocery store, specialty cooking stores, or online.
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