2 (15 ounce) cans no salt added black beans
1/3 cup Frank’s Red Hot Original Cayenne Pepper Sauce
¼ cup water
1 cup white onion, diced
2 garlic cloves, minced
1 medium jalapeño, minced
1 teaspoon cumin
1 teaspoon coriander seeds, slightly ground (or ½ teaspoon ground coriander)
¼ cup parsley, roughly chopped, plus more for garnish
¼ cup crumbled feta (optional)
Rinse and drain beans. Transfer beans to a food processor and add hot sauce, water, onion, garlic, jalapeño, cumin and coriander.
Process for 2 minutes, scraping down sides of bowl as needed. Add parsley and process for an additional 30 seconds.
Transfer dip to serving dish and garnish with crumbled feta and chopped parsley.
Serve with corn chips or vegetables for dipping.
Keep refrigerated in an airtight container for up to 4 days.
Make it vegan:
- leave out the feta
- Serving Size: 1/4 cup
- Calories: 77
- Sugar: 1g
- Sodium: 54mg
- Fat: 1g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 3mg
Keywords: Bean Dip, Healthy Dip