Tex-Mex
Black Bean Dip
Smoky, earthy black bean dip with cumin and lime - a protein-packed alternative to traditional chip dips.
dipEasyTex-Mex
Prep10 min0Total10 minServes8Tempcold
✓ vegan✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 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)
Make Ahead
Improves after a few hours of chilling. Keeps refrigerated up to 5 days.
Instructions
- 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
Notes
Pro Tips
Reserve some of the bean liquid for adjusting consistency. A little smoked paprika or chipotle adds wonderful depth.
History & Origin
Black beans have been cultivated in the Americas for over 7,000 years. This dip style became popular with the healthy eating movement of the 1990s as a nutritious alternative to cream-based dips.
Pairs Well With
tequilamezcallight-beer
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