Mexican-ish Black Bean Dip

This 5-minute vegan black bean dip is creamy, tangy, and bursting with herby freshness. Just put all the ingredients in a food processor and puree!

You know those times when you’re headed to a party or picnic, and you don’t wanna show up empty handed? Those times when you wanna put in a liiittle more effort than store-bought hummus, but not too much more? This recipe – which I recommend you commit to memory like I have – is for those times. It takes literally 5 minutes, requires zero cooking, and calls for a handful of ingredients you probably already have.

This Mexican-inspired black bean dip features the trifecta of everyone’s favorite Latin flavors – cilantro, cumin, and lime – making it borderline addictive. It’s creamy, tangy, and bursting with herby freshness. All you need is a can of beans, some olive oil, and a few seasonings. Let’s jump in!

What’s In This Vegan Black Bean Dip

The bulk of this dip is, you guessed it, black beans (canned or homemade). In the flavorings department, we’ve got fresh garlic, cilantro, ground cumin, and smoked paprika. Olive oil, lime juice, and a bit of water bring it all together.

How to Make Black Bean Dip

Combine Everything: Drain the canned black beans in a mesh strainer and rinse thoroughly under running water. Then transfer to a food processor (or Vitamix) and add the remaining ingredients. Don’t worry about chopping anything too finely – the machine will do all the work.

Puree: Puree until smooth, stopping to scrape down the sides of the food processor as needed. Season to taste with more lime juice or salt.

Serve: Scrape the dip into a serving bowl and drizzle lightly with oil to prevent the surface from drying out. Sprinkle with more cilantro, cumin, black pepper, and chili flakes to make it extra pretty.

Ingredient Notes and Substitutions

• Black Beans: Feel free to use canned or home-cooked beans here. You can also sub with pinto beans.
• Lime Juice: Can be subbed with lemon juice.
• Cilantro: If you’re in the cilantro-tastes-like-soap camp, this recipe is probably not for you, since this dip is all about that grassy freshness. (Check out these other dips instead!)
• Plantain Chips: are the perfect compliment to this black bean dip. Other ideas include cucumber rounds, bell pepper spears, or fancy crackers.

Make-Ahead Tips

This vegan black bean dip can be made in advance and kept in an airtight container in the fridge for up to 5 days; if making for a party, hold off on garnishing until right before serving. I love making it for meal prep, too (in which case I recommend a double batch). Last but not least, you can repurpose leftover dip by spreading it on vegan tacos or adding to a burrito.

More ways with beans…

• Pinto Bean Salad with Shiitake Mushrooms
• Black Bean and Plantain Bowls with Guacamole
• White Bean Puree with Garlicky Mushrooms
• How to Cook Dried Beans From Scratch

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

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