Ultimate Vegan 7-Layer Dip

1.Prepare Layer 1 (Black Beans): In a small saucepan, combine the rinsed black beans, water, chili powder, cumin, and salt. Bring to a simmer over medium heat, stirring occasionally, until the water has mostly evaporated (about 5 minutes). Mash the beans lightly with a fork or potato masher until they form a thick, chunky paste. Set aside to cool completely.

2.Prepare Layer 2 (Hummus Spread): In a small bowl, combine the hummus, 1 tablespoon of lime juice, and garlic powder. Stir until thoroughly mixed and smooth. This adds a slight tang and creaminess to the hummus base.

3.Prepare Layer 4 (Avocado Layer/Guacamole): In a separate bowl, mash the avocados with 1 tablespoon of lime juice and 1/4 teaspoon of salt until you reach your desired consistency (chunky or smooth).

4.Assemble the Dip: Use a clear, shallow 8x8 inch (20x20 cm) square dish or a 9-inch round pie dish for assembly. This allows the layers to be visible.

5.Spread Layer 1: Evenly spread the cooled black bean mixture across the bottom of the dish.

6.Spread Layer 2: Gently spoon the hummus spread over the black bean layer, taking care not to mix the layers. Use the back of the spoon to smooth it out to the edges.

7.Spread Layer 3: Carefully spoon the salsa over the hummus layer. If the salsa is very watery, drain off excess liquid before spreading.

8.Spread Layer 4: Gently spread the mashed avocado/guacamole mixture over the salsa layer.

9.Spread Layer 5: Sprinkle the shredded vegan cheese evenly over the avocado layer.

10.Spread Layer 6: Distribute the chopped tomatoes evenly over the cheese layer.

11.Spread Layer 7: Finish by sprinkling the sliced scallions and optional chopped cilantro over the top layer.

12.Chill and Serve: Cover the dip and chill in the refrigerator for at least 30 minutes before serving to allow the layers to set. Serve cold with tortilla chips or vegetable sticks.