Take all the ingredients into the food processor jar. Note: Drain out all the excess water from the black beans and then use. Otherwise, the dip may become thin and watery.
Blend it until well combined. I prefer the black bean dip a little grainy (chunky) kind. If you prefer smooth then keep blending until smooth.
Remove it to a serving bowl and then garnish it with chopped onion, tomato and cilantro.
Make it ahead of time and chill for at least an hour before serving. This gives the dip some time for the flavors to build and mingle.
Adjust the heat level by removing seeds and veins of jalapeno. Plus, reduce the amount of jalapeno if you do not prefer the heat.
If you prefer smooth, creamy dip then opt for a blender instead of a food processor.
Storage: It stays fresh in an airtight container in the refrigerator for up to 5 days.
Serving Ideas: Serve with tortilla chips, crackers or raw veggies like bell pepper, carrots, cucumber, celery. It can be used as a spread inside your sandwich or burritos. This can be used as a filling for quesadillas.