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
- 1–2 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
- 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.
- 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