1) Chunky and flavourful "refried" beans. 2) Creamy guacamole. 3) Zingy tomato salsa. 4) Roasted garlic hummus. 5) Loads of vegan cheese. 6 & 7) Fresh chopped tomatoes and green onion. Are you hungry yet? (For best results, read the recipe notes before making this dish.)
- 4 perfectly ripe avocados, mashed
- 1 small vine-ripened tomato, seeded and chopped
- 1/2 jalapeño, finely diced
- juice of 1/2 lime
- 1/4 tsp salt (taste and adjust the seasoning as necessary)
- 1/4 red onion, finely diced (optional - refer to notes)
- cilantro (optional)
- 1 can black beans, drained and rinsed
- 1/2 tbsp coconut oil
- 2 cloves garlic, minced
- 3/4 cup vegetable broth
- 1 tsp chili powder
- 1 tsp lime juice
- salt, to taste
- Other layers:
- Hummus (make your own or use store bought, we love Fontaine Santé Roasted Garlic Hummus)
- Salsa (Choose your favourite)
- 1/2 cup Daiya Cheddar Shreds
- 1-2 vine-ripened tomatoes, seeded and chopped
- 2-3 green onions, chopped
- Heat 1/2 tbsp coconut oil in a large skillet over medium heat.
- Add the minced garlic, stir and cook for 15-30 seconds. Add the drained black beans and cook until most of them soften and burst, about 2-3 minutes. Add the chili powder and lime juice. Use a potato masher or fork to mash approximately half of the beans before adding the vegetable broth. Finish mashing the beans to your desired consistency. Simmer until thick.
- Taste and adjust the seasonings as necessary. Because the salt content of different brands of vegetable broth can vary, pay attention to the amount of salt you add. Make sure the refried beans are delicious all my themselves!
- In a medium bowl, mash the avocado but leave the mixture a little bit chunky.
- Add the chopped tomato, red onion, jalapeño, lime juice, salt, and cilantro. Mix to combine.
- Taste and adjust the salt and seasonings to suit your preferance. Make sure the guacamole is delicious all by itself!
Assemble the dip
- This dip is best served in a glass bowl or dish to show off the layers (I made mine in a round 4 cup pyrex container.) In a 6-9" serving dish, first layer the refried beans, followed by the guacamole, (optional: add a thick layer of Daiya cheese), then the salsa, and then the hummus. Top with a generous sprinkle of chopped tomato, green onion, and Daiya Cheddar Shreds.
Preparation and serving:As long as the guacamole isn't exposed to air, you can make this dip 1-2 days ahead of time.For parties or lunches you can make personal sized dips in small food storage containers or plastic cups.Flavour preferences:While I quite like the raw red onion in the guacamole, William preferred it without red onion and cilantro. If you'd like a mellower red onion flavour you can use these tips from The Kitchn (the comments are also helpful) or half the amount used in the recipe. Green onion would be a nice option too!William preferred this dip with a thick layer of Daiya shreds in between the guacamole and the salsa.It's really important that every element/layer is delicious on it's own so make sure to adequately season/salt the refried beans and guacamole.