Oil: Use any neutral-flavored cooking oil you want. Avocado oil is my go-to.
Produce: Garlic and onion.
Black beans: Both selfmade or canned beans work for this recipe. You’ll want two 15-ounce cans of beans (drained and rinsed), or 3 cups of cooked black beans.
Seasonings: Cumin, ancho chili powder, paprika, granulated onion, and salt.
Ancho chili powder is made with one ingredient – dried ancho chilies. It’s flavorful however not sizzling.
Ancho chili powder will be changed with normal chili powder, which is a mix of seasonings. Remember that chili powder blends differ in warmth, relying on how a lot cayenne they embrace.
Chipotle pepper in adobo: Search for these canned peppers close to the salsas, sizzling sauces, and Mexican substances within the shelf secure part of the grocery retailer. The peppers are canned in adobo sauce, which you’ll additionally use for this recipe.
Tomato paste: Tomato paste provides umami and depth of taste. Search for canned, jarred, or tube-style tomato paste within the middle aisles of the grocery retailer close to different preserved tomato-based substances (like stewed tomatoes).
Apple cider vinegar: This provides tang and acid. It may be changed with white vinegar, rice vinegar, or lime juice.
Agave syrup: This provides slightly sweetness to steadiness the warmth within the dip. It may be changed together with your most well-liked liquid sweetener like maple syrup.
Smoked salt: This provides a refined smokiness plus salt. Search for it with different flavored salts on the grocery retailer, specialty cooking shops, or on-line.
