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Vegan Black Bean Dip with Cilantro and Cumin | The New Baguette #vegan #healthyrecipes #blackbeans #dips

Black Bean Dip with Cilantro and Cumin

1 Star2 Stars3 Stars4 Stars5 Stars (25 votes, average: 3.92 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: Serves 6 1x
  • Category: Snack
  • Cuisine: Mexican


This Mexican-inspired vegan black bean dip is creamy, garlicky, bright from the lime juice, and fragrant thanks to the cilantro.


  • One 15-ounce can of black beans (low sodium, if possible), drained and rinsed (or 1 1/2 cups cooked beans)
  • 1 garlic clove, roughly chopped
  • 2 tablespoons chopped cilantro, divided
  • 2 tablespoons filtered water
  • 12 tablespoons freshly squeezed lime juice (about 1 lime), to taste
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • Hot red pepper flakes, for garnishing (optional)
  • Plantain chips, for serving


  1. In a food processor, combine the beans, garlic, 1 tablespoon of the cilantro, water, lime juice, oil, cumin, paprika, salt, and pepper. Puree until smooth. Taste and season with more salt or lime juice, if needed.
  2. Scrape the dip into a serving bowl, drizzle with a bit of oil, and sprinkle with the pepper flakes, extra cumin, and the remaining tablespoon of cilantro. (The dip can be made up to a day in advance. Hold off on the garnishes until right before serving).


  • Serving Size: 1/6 of the recipe
  • Calories: 63
  • Fiber: 1.2 g
  • Protein: 1.5 g

Keywords: black beans, bean dip, cumin, cilantro