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 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. All you need is a can of beans, some olive oil, and a few seasonings. Let’s jump in!

What’s In This Black Bean Dip Recipe

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.

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!) 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 use veggies (like cucumbers or bell peppers) for dipping, or fancy crackers.

How to Make Vegan 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.

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…

• Pinto Bean Salad with Shiitake Mushrooms
• Black Bean and Plantain Bowls with Guac
• Vegan Refried Beans
• 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.

Vegan Black Bean Dip

★★★★★ 5 from 1 review

• Author: Alexandra Shytsman
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Food Processor
• Cuisine: Mexican
• Diet: Vegan

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Description

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!

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Ingredients

Scale 1x2x3x

• One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups home-cooked beans)
• 1 small garlic clove
• About 2 tablespoons roughly chopped cilantro
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime (or lemon) juice, or more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Fine sea salt and freshly ground black pepper, to taste

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Instructions

1. Place all the ingredients in a food processor (or Vitamix), along with a pinch of salt and a few grinds of pepper. Puree until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
2. Transfer to a serving bowl and drizzle lightly with oil. Garnish with extra cilantro, cumin, black pepper, and chili flakes, if you’d like. (Leftover dip may be kept in an airtight container in the fridge for up to 5 days.)

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Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 145
• Fat: 7.4 g
• Carbohydrates: 15.3 g
• Fiber: 5.6 g
• Protein: 5.7 g

Keywords: vegan, mexican, black bean, dip