Black Bean and Avocado Dip with Smoky Hogao

Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.

Add the minced garlic, smoked paprika, cumin, and salt. Stir well and cook for 1 minute until fragrant, letting the spices bloom in the oil.

Add the diced tomato. Cook, stirring occasionally, for 8-10 minutes until the tomato breaks down into a thick, jammy sauce. Remove from heat and let cool slightly.

Place the drained black beans in a medium saucepan over medium-low heat. Warm for 3-4 minutes, stirring occasionally, until heated through.

Add half of the smoky hogao to the beans (reserve the rest for garnish). Stir in 1/4 teaspoon salt and fold gently. Cook for 2 more minutes. Remove from heat.

Transfer the warm black beans to a large serving bowl. Using a fork or potato masher, roughly mash the beans — leave some texture, but break open enough beans for a creamy dip consistency.

Add the avocado chunks, lime juice, remaining cumin, black pepper, and half of the chopped cilantro. Fold gently until the avocado is distributed but still has visible chunks.

Taste and adjust seasoning with more salt, lime juice, or cumin as needed. Top with the remaining cilantro and drizzle the reserved hogao over the surface.

Serve immediately with tortilla chips for dipping. The dip is best fresh, but can be covered tightly with plastic wrap pressed against the surface and refrigerated for up to 4 hours — the lime juice helps prevent browning.