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Back to Healthy with Hart

Detox-Friendly Layered Black Bean Dip

  • 16 oz black beans, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced (separated)
  • 2 avocados
  • 1 C. tomatoes, seeded and diced
  • 1/4 C. scallions, thinly sliced
  • 3 limes
  • 1 jalapeno pepper, seeded
  • 2 T. EVOO
  • 1 t. ground cumin
  • 1 t. chili powder
  • 1 T. purified water
  • 1/4 t. black pepper
  • 1 T. sea salt
  • Celery, cucumber, carrot sticks, rice crackers
  • Cilantro 1/2 C. chopped


Heat the oil in a skillet over medium heat.  Add onions and saute for 3-4 minutes until soft.  Add 2 of the minced garlic cloves and saute for another 2 minutes.  Remove from heat.Place the black beans into a food processor and add half the onion/garlic mix, jalapeno pepper, juice from 1 lime, cumin, water and 1/2 t. salt.  Process until smooth and set aside.Stir in half the cilantro to the remaining onion/garlic mixture.Scoop the flesh out of the avocados and mash down with the juice of second lime to form a paste.  Set aside.Place the tomatoes in a bowl and add the juice of the 3rd lime, scallions, remaining cilantro, remaining garlic, chili powder, remaining salt and pepper.  Stir until mixed.In an 8x8 glass baking dish, spread the bean mixture evenly over the bottom.  Then, spread the onion/cilantro mix over the top and then the avocado mix.  Sprinkle tomato mixture on the top to finish.Dip with cucumber, celery, carrots or rice crackers.

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