Recipe of the Week
Black Bean and Avocado Dip
Courtesy of
Lilly Brunner


2 cups cooked Black Beans (or use canned)
1 medium ripe Avocado
1 small Chile Pepper, minced fine
1 small clove Garlic, minced fine
2 Tbsp. Tomato juice
2 Tbsp. freshly-squeezed Lime juice
2 Tbsp. grated white Onion
2 Tbsp. Cilantro leaves, minced
1 tsp. dried Oregano
1 tsp. freshly-squeezed Lemon juice
1/4 tsp. Salt
Black Pepper, to taste
Chili Powder


In a food processor or blender, combine the beans, chile, tomato juice, lime juice, garlic, oregano, and 1/4 teaspoon salt. Puree to a fairly smooth consistency. Refrigerator the puree in a covered container for two hours, or up to a few days if making in advance.

Just before serving, place the puree in a shallow dip bowl, smoothing out the top. Peel the avocado and discard the seed. In a bowl, mash the avocado with the grated onion, cilantro, lemon juice, the pinch of salt, and pepper to taste until fairly smooth.

Spread the avocado mixture over the black beans, leaving a 1-inch border of beans showing. Garnish with a few sprigs of cilantro, minced onion, and a dusting of red chili powder.

Serve with tortilla chips or vegetables.

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