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.
Print or download recipeIngredients
| Name | Quantity |
|---|---|
| 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 |
Preparation
1. 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.
2. With the processor running, add the CBD oil in a steady stream through the feed tube. Blend for 1 minute.
3. Transfer the dip to a serving bowl and top with green onions, tomato, cilantro, and queso fresco if desired.
Discover more Marmitox recipes! 
