Black Bean Dip with CBD
With the fresh taste of lime, tomato, and cilantro, this black bean dip with CBD is not your ordinary spread. Made with canned beans, it’s a quick, easy, and delicious appetizer. Serve it with warm blue and white corn tortilla chips or vegetable crudités.
Ingredients
- Drained black beans : 720 g
- Chopped green chilies : 2 tbsp
- Chopped garlic : 2 tsp
- Tomato paste : 1 tbsp + 2 tsp
- Ketchup : 1 tsp
- Lime juice : 1
- Ground cumin : ¾ tsp
- Salt : ¾ tsp
- Black pepper : ½ tsp
- Chili powder : ¼ tsp
- Cayenne pepper : ¼ tsp
- CBD Oil : 45 mL
- Chopped green onions : 2
- Roma tomato : 1
- Fresh cilantro, chopped : ¼ cup (15 g)
- Queso fresco (optional) : To taste
Instructions
- In a food processor with a metal blade, pulse the beans, chilies, garlic, tomato paste, ketchup, lime juice, cumin, salt, black pepper, chili powder, and cayenne until smooth, scraping the sides if needed.
- With the processor running, add the CBD oil in a steady stream through the feed tube. Blend for 1 minute.
- Transfer the dip to a serving bowl and top with green onions, tomato, cilantro, and queso fresco if desired.
