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From Christian Vegetarian Association (CVA)

Black Bean and Jalapeņo Pepper Dip
All-Creatures.org Vegan Recipes

This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces.


2-15 oz cans Black Beans, drained
4 cups Black Beans, cooked

1-6 oz can Tomato Paste

1 Sweet Onion, medium size, peeled

1-2 Jalapeņo Pepper, stem removed (we suggest that the first time that you make this dip that you add only one jalapeņo pepper, before tasting the dip; then if you want the dip "hotter", add the second pepper, and blend again)

1 tsp Sweet Basil, dried

1 tsp Cilantro, dried

2 tsp Chili Powder

2 tsp Cumin, ground

1 large or 2 medium size Garlic Cloves, peeled

6 tbsp Lemon Juice


  • Put all of the ingredients in a high-speed blender container, cover, and blend until smooth. 
  • If the dip is too thick for the desired use, add a little water and mix thoroughly.
  • The leftover black bean dip can be stored in a tightly sealed container in the refrigerator for two to three days.