1 tsp. maple syrup or another liquid sweetener such as date paste
¼ tsp. salt
2 – 15 oz. (400 gm.) cans of black beans (reserve ¼ of a cup of the liquid)
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. chili powder
1 tsp. smoked paprika
½ tsp. salt (optional)
To make the onions, in a shallow bowl, combine ¼ a cup of lime juice, 1 teaspoon of maple syrup or another liquid sweetener, and ¼ a teaspoon of salt. Mix in the onions. Allow them to marinate for 30 minutes or more. Stir the onions a few times so that they pickle evenly.
For the dip, combine the black beans, cumin, coriander, chili powder, and smoked paprika in a food processor or blender. Begin processing the ingredients.
Add 2 tablespoons of aquafaba (bean liquid) and process. Add 1-2 more tablespoons as needed until the dip is smooth.
Transfer the dip to a small bowl, then add half the onions and 1-2 tablespoons of lime juice. Mix the onions and lime juice with the bean dip. Have a taste at this point and add salt or adjust the other seasonings if necessary.
Garnish the dip with the rest of the onions and chopped fresh cilantro or parsley if desired.
Wait to add the salt until after you mix in the onions. Some canned beans contain sodium, and it’s easier to add salt at the end after the flavors have combined.
You can marinate the onions overnight by storing them in an airtight container in the refrigerator.
Store leftover dip in the refrigerator in a sealed container. This dip keeps well for 4 days. Stir before reserving.