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dipEasyTex-Mex

Black Bean Dip

Smoky, earthy black bean dip with cumin and lime - a protein-packed alternative to traditional chip dips.

⏱️ Prep: 10min0⏰ Total: 10min👥 Serves: 8🌡️ cold
✓ vegan✓ gluten-free✓ dairy-free

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

  1. Add beans, lime juice, olive oil, garlic, cumin, paprika, and salt to a food processor
  2. Pulse until desired consistency - leave some texture or process until smooth
  3. Add reserved bean liquid 1 tablespoon at a time if too thick
  4. Fold in cilantro and jalapeño if using
  5. Taste and adjust seasoning
  6. Transfer to serving bowl and chill at least 30 minutes
  7. Drizzle with olive oil before serving

💡 Pro Tips

Reserve some of the bean liquid for adjusting consistency. A little smoked paprika or chipotle adds wonderful depth.

📜 History

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.

Also pairs well with:

tequilamezcallight-beer