Mexican-ish Black Bean Dip

This 5-minute, no-cook vegan black bean dip is creamy, tangy, and bursting with herby freshness. Just put all the ingredients in a food processor and purée!

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 easy recipe – which I highly 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 healthy ingredients you probably already have.

This Mexican-inspired black bean dip recipe 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.

What’s In This Vegan Black Bean Dip

The bulk of this vegan and gluten-free 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.

Key Ingredients + 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.
• Garlic: Use a tiny clove here. Since you’re not cooking it, you don’t want the dip to be overpowered with garlic flavor.
• 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 this cannellini bean dip instead!) UPDATE: a reader recently told me they used basil instead and really liked it. I haven’t tasted it myself but it’s worth a try!
• Plantain Chips: are the perfect compliment for black bean dip. You can also serve raw veggies (like cucumbers or bell peppers) for dipping, fancy crackers, or even yuca fries!

How to Make Black Bean Dip

Step 1: Combine Everything

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

Step 2: Purée the Dip

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

P.S. This recipe is really more suited to a food processor, but if you want to use a blender, you may just need to add a bit more water.

Step 3: 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.

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 as a spread on vegan tacos or for adding to a burrito.

More Ways with Beans…

• Vegan Refried Beans
• Cannellini Bean Dip
• Vegan Breakfast Hash
• Sweet Potato Black Bean Burger