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For the Black Bean Dip, heat a small sauce pan over medium-high heat with oil, 1 turn of the pan. Add onions, garlic and jalapeños; season with salt, pepper and cumin. Stir 5 minutes to soften then add water. When reduced to 2 to 3 tablespoons, add beans and heat through. Transfer everything to the bowl of a food processor and add cilantro, lime juice and hot sauce. Process to smooth and adjust salt; reserve.
For the Smokey Grilled Guacamole, heat a grill pan over medium-high heat. Drizzle avocados and limes with olive oil and grill both cut-side down until marked and heated through. Spoon out grilled avocado flesh into a medium bowl and mash with grilled lime juice and salt to taste. Add garlic, jalapeño, red onion and cilantro, and stir to combine.