Black bean and roasted poblano dip
A dark bean and roasted pepper dip with coriander and cumin.
Active time15 min
Cooking20 min
Total45 minResting : 10 min
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Ingredients
- 2 limes
- half a cup of fresh coriander
- 2 spring onions
- 3 poblano peppers
- ¼ tsp ground cumin
- 120 ml water
- 250 g cooked black beans
- ½ tsp fine salt
- 100 g corn tortilla chips
Preparation
Heat the grill. Put the washed peppers on a tray and grill for 20 minutes, turning halfway, until the skin blackens. Cool for 10 minutes, then remove the stalks, seeds and charred skin.
3 poblano peppers- oven
- baking tray
- knife
Drain and rinse the beans. Wash the coriander and slice the onions. Squeeze the limes to measure 45 ml juice. Blend the peppers, beans, coriander, onions, juice, water, cumin and salt until smooth. Serve with tortilla chips.
2 limeshalf a cup of fresh coriander2 spring onions¼ tsp ground cumin120 ml water250 g cooked black beans½ tsp fine salt100 g corn tortilla chips- colander
- knife
- cutting board
- blender
- serving platter
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration