Spicy Chocolate Black Bean Dip Recipe
Aromatic dip combining black beans, dark chocolate, and warm spices like cumin, coriander, and chili powder. Onions soften in olive oil, then vegetable broth, tomato paste, and beans simmer until the chocolate melts into the mixture. Finished with fresh lime juice and diced tomatoes. Serve with sambol olek, cheese, and chives.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes(optional)
- 1 teaspoon salt
- 1 ½ cups black beans, canned or soaked and cooked
- 1 ounce dark chocolate, 100% cacao
- 1 teaspoon honey
- 1 cup tomatoes, diced
- 2 tablespoons fresh lime juice
- sambol olek(optional)sriracha1:1condiments
similar heat level
- cheese(optional)
- chives(optional)
Instructions
- 1
Heat olive oil in a pan and add chopped onion, stirring frequently until softened.
- 2
Pour in vegetable broth and bring to a slow simmer.
- 3
Stir in tomato paste, cumin, coriander, paprika, chili powder, red pepper flakes, and salt until well combined.
- 4
Add black beans, dark chocolate, honey, lime juice, and diced tomatoes, cooking until excess liquid is absorbed.
- 5
Top with sambol olek, cheese, and chives before serving.
Tips
Can be thinned with water and served as soup for leftovers.
Adjust salt and red pepper flakes to personal spice preference.
Good to Know
Refrigerate in airtight container for up to 5 days.
Prepare through step 4, reheat gently before serving.
Serve warm with desired garnishes. Can be thinned with water for soup consistency.
Common Mistakes
Do not skip stirring onions to avoid burning and bitter flavor.
Do not omit lime juice to avoid flat-tasting dip.