Black Bean Dip
Smoky, velvety black bean dip with cumin, lime, and a touch of chipotle — protein-rich, naturally vegan, and built on a bean that has been feeding the Americas for over 7,000 years. Perfect for chips or crudités.
- 15 ozblack beans(one can, drained but reserve liquid)
- 2 tbsplime juice(fresh squeezed)
- 2 tbspolive oil
- 2 clovesgarlic(minced)
- 1 tspground cumin
- 1/2 tspsmoked paprika
- 1/2 tspkosher salt
- 2 tbspfresh cilantro(chopped)
- 1 wholejalapeño(seeded and minced, optional)
Improves after a few hours of chilling. Keeps refrigerated up to 5 days.
- 1Add beans, lime juice, olive oil, garlic, cumin, paprika, and salt to a food processor
- 2Pulse until desired consistency - leave some texture or process until smooth
- 3Add reserved bean liquid 1 tablespoon at a time if too thick
- 4Fold in cilantro and jalapeño if using
- 5Taste and adjust seasoning
- 6Transfer to serving bowl and chill at least 30 minutes
- 7Drizzle with olive oil before serving
Reserve some of the bean liquid for adjusting consistency. A little smoked paprika or chipotle adds wonderful depth.
The black bean belongs to a plant species — Phaseolus vulgaris, the common bean — that is among the oldest cultivated crops in the Western Hemisphere. Archaeological evidence places the domestication of common beans, including black varieties, at approximately 7,000 to 8,000 years ago in the highlands of Mesoamerica and the Andes of South America. The Encyclopaedia Britannica records that the Three Sisters agricultural system — the interplanting of beans, corn, and squash that formed the nutritional and agricultural backbone of indigenous Mesoamerican civilization — dates back at least 3,500 years among the Maya, with evidence suggesting the practice may have begun in Mexico even earlier. Beans fixed nitrogen in the soil while climbing corn stalks for support, while squash shaded the roots: an elegantly self-sustaining system that fed empires. Black beans became a staple particularly in Mexico, Cuba, and Central and South America, where they remain fundamental to national cuisines today. The Columbian Exchange brought common beans to Europe after 1492, from where they spread further to Africa and Asia. The modern dip format — beans puréed with cumin, lime, garlic, and oil — is a product of the American health food movement of the late 20th century, which recognized black beans as an exceptional source of plant-based protein and fibre and popularized them as a nutritious chip dip and appetizer far beyond their traditional contexts.