Baklouti Bean Dip
We want to give you all some ideas on what you can use our oils and vinegars with, so in order to do so, we will be posting recipes to familiarize and utilize the multiple flavors of Olive Oils and Balsamic Vinegars we supply.
We know it can be a little overwhelming the first time you come in, so we want to give you an idea of what we use our oils with to give you an idea on how to use yours!
This Baklouti Bean Dip is off the charts delicious. So, a little background on the Baklouti Olive Oil for you guys. This oil is from the Barbary Coast of North Africa and made with the Tunisian Baklouti Pepper, which is rare and unique to the region. It is a very spicy pepper, so be prepared for a good kick.
• ¼ cup Sylvan Olive Co. Garlic Olive Oil
• ¼ cup Sylvan Olive Co. Baklouti Olive Oil
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1-½ teaspoons salt
• ½ teaspoon ground cumin
• 2 tablespoons fresh lime juice, from one lime, plus more if desired
• A few tablespoons of water if necessary
• ¼ cup fresh chopped cilantro, plus more for garnish (optional)
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender (or a food processor). Blend until smooth (if you’re using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.