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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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.)
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
