Recipe – Black Bean Dip

Naturopathic Living | Unionville Markham Nutritionist | Jarka CrawfordNaturopathic Living | Unionville Markham Nutritionist | Jarka Crawford

by Jarka Crawford, RHN, CHCP
Holistic Nutritionist


  • 1 ½ cups black beans, cooked or canned, drained and rinsed
  • ¼ cup fresh parsley (or cilantro)
  • ¼ cup red onion, coarsely chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ½ tsp chili powder
  • ground black pepper to taste


  1. Put the onion and parsley in a food processor and process until finely chopped.
  2. Add the remaining ingredients and process until well combined. The dip should retain some texture.

Tip: Black bean dip can be served with cut up vegetables and crackers or used as a spread inside a whole-grain, gluten free or raw wrap and topped with shredded lettuce and tomatoes.