Healthy, flavorful, and protein packed, this black bean dip is a goodie to keep on hand in your fridge.
This awesome, totally snackable black bean dip is such a yummy addition to meal prepped lunches, parties, or just on its own. I love dips because you can switch up the vehicles to transport the deliciousness to your mouth or add an extra ingredient or two and it’s like you have several different treats waiting for you in your fridge.
When I make hummus, I always put a portion aside and add something else yummy to create flavor. Sometimes its beets, sometimes turmeric, sometimes lemon and herbs. When I make this awesome black bean dip, I like to change my dippers. Tortilla chips, bell peppers, plantain chips are some of my favorites for this recipe.
This Black Bean Dip is:
- gluten free
- ready in 10 minutes
- great for meal prep
- no added sugar, diabetic friendly
- perfect for parties, game day, picnics, etc.
For this Dip, You Will Need:
- cooked black beans
- olive oil
- salt and pepper
- spices: chili powder, cumin, and optional cilantro and oregano
- white vinegar
- lime juice, either fresh or bottled is fine
How to Make Black Bean Dip
Prep the Beans
For this dip, you can use canned beans or cook your own dry beans. Canned beans are easy because you simply open them up, drain, and plop into the food processor or blender. They are a little more expensive and take up more storage space in the pantry though.
I used my pressure cooker to rehydrate dried black beans with several cloves of garlic (give me all the garlic, I have no regrets) and a pinch of salt.
For two cups of dried black beans, put in a pressure cooker with 6 cups of water and cook on high for 25 minutes; in a slow cooker, add the same water and salt ratios, but cook on high for 6 hours or until beans are fork tender. I usually go the pressure cooker or Crockpot route because I like to make mountains of beans to keep on hand for meal prep (see my other ways to use black beans below). For more in depth info about how to cook perfect beans, check out my Bean 101 article here.
Add Other Ingredients
Add your spices: cumin, .Next, you can put in the olive oil, vinegar, and lime juice and blend until smooth and creamy.
Puree in a food processor until smooth.
What Toppings Should I Add to this Black Bean Dip?
I think this dip is perfect because it’s great on it’s own or with any variety of toppings. For this go around, I used thinly slices jalapeños, yellow and red tomatoes, and more black beans.
It’s also amazing with any combination of the following: fresh or thawed frozen corn kernels, crunchy tortilla strips, crumbly vegan cheese, cucumbers, onion, fresh cilantro.
Serve with any chips, crackers, or fresh veggie slices.
What Else Can I Make With Black Beans?
If you meal prep, you can make extra black beans earlier in the week and use them for all kinds of dishes. I like them in hearty salads, Buddha Bowls, and even in pastas.
Also check out my easy Nacho Salad featuring this black bean dip. It’s jam packed with veggies and tons of flavor, and is an easy weeknight dinner or meal prep lunch to take to work.
Zesty Black Bean Dip
- 1.5 cups black beans
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp cilantro optional
- 1/4 tsp oregano optional
- 1 tsp white vinegar
- 1/2 lime juiced
- Drain cooked black beans and add to a blender or food processor.
- Add spices, oil, vinegar, and lime juice and blend until smooth and creamy.
- Top with desired toppings such as corn, jalapeños, tomatoes, etc. and serve chilled.
MORE PLANT BASED IDEAS:
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Lauren 🌱 Easy #Vegan seasonal recipes: usually healthy, always satisfying. Sustainability + garden to table inspo
Vegan since ‘13👇click for recipes