Instructions

• Open the 15 oz can of black beans, pour into a fine-mesh strainer, rinse under cold water, and drain well. Transfer the drained beans to a bowl and set aside about 1/3 cup of the drained beans for texture and garnish (keep a few of that 1/3 cup to sprinkle on top later).
• Cut the 1 large avocado in half, remove the pit, and scoop the flesh into the bowl or directly into your blender/food processor.
• Add to the blender/food processor: the remaining drained black beans (not the reserved 1/3 cup), the 1/4 cup salsa, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1 tablespoon of the 1–2 Tbsp water.
• Blend until smooth, stopping once or twice to scrape down the sides with a spatula. If the mixture is too thick or the blender struggles, add up to 1 more tablespoon of the water (up to 2 Tbsp total) and blend again.
• Taste the dip and adjust only the available seasonings (for example, a little more salt or a bit more water for consistency) as desired.
• Transfer the blended mixture to a shallow serving bowl. Gently fold in the reserved black beans (except the few you set aside for garnish) to add texture.
• Sprinkle the few reserved beans on top for garnish. Serve the dip warm, cold, or at room temperature.