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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

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  • Author: thenewbaguette.com
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: Serves 6 1x
  • Category: Snack

Description

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


Scale

Ingredients

  • One 15-ounce can of black beans (no salt added, if possible), drained and rinsed
  • 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

Instructions

  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).


Nutrition

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

Keywords: black beans, bean dip, cumin, cilantro

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