Black Bean Dip
Last Updated on May 18, 2023 by Annie
Simple, vegan, and easy to make, this zesty black bean dip makes a great for chips, quesadillas, tacos, and more. Made with just 7 ingredients and ready in 5 minutes, this no-bake dip is the perfect for a moment’s notice!
I have fallen victim to being influenced again. While the first time lead me to stacks of peppermint bark rice krispie treats– no regrets- this round of influencing left me with BEANS. Now, I must confess that I began making this dip well over 4 months ago but when I didn’t stop making it, I knew I needed to share it with you.
It doesn’t take rocket science to understand how I was influenced with a chocolaty treat but I bet you’re wondering how I could latch on to beans like they were a sweet treat waiting to be made?? I blame Juli from PaleOMG.
After seeing Juli share about her experience on the Bean Protocol, I started thinking that maybe adding beans into my diet would help with an acne flare up I had been having. While I didn’t go all out with the beans, I did work in ways to eat beans with most of my meals for a few weeks. One of the ways was with this Black Bean Dip.
Why We Love this Vegan Black Bean Dip
I love a good bowl of chips and dip, this black bean dip is no exception. Here are some of the reasons we absolutely love making this dip.
- No-bake– Simply mix, mash, or blend for the perfect dip to add to a chip or taco.
- Pantry staple recipe. Made with ingredients you already have on hand, this is a simple recipe you can whip up in a moments notice.
HOW TO MAKE EASY BLACK BEAN DIP
INGREDIENTS YOU’LL NEED
- Black Beans– I used canned black beans, no salt added, to save time. Drain and rinse.
- Lime Juice– Fresh or bottled lime juice will work.
- Garlic– I don’t think I make savory recipes without garlic…
- Spices– A hint of cumin, salt, and cayenne bring this dip together.
- Water– Thins the dip out a little.
STEP-BY-STEP DIRECTIONS
I truly cannot stress just how simple it is to make this vegan black bean dip. There are two different methods you can use to make this simple vegan dip.
- Using an Immersion Blender– In a medium sized bowl pour drained and rinsed black beans. Add lime juice, microplaned garlic, cumin, salt, cayenne, and water. Blend on high until smooth.
- In a food processor– In the base of the food processor add drained and rinsed black beans, lime juice, garlic, cumin, salt, cayenne, and water. Then, process until smooth.
Storage directions
Once you have made this super simple black bean dip store it in an air tight container in the refrigerator for up to a week.
Serve this Black Bean Dip with…
So now that you have whipped up this black bean dip you are probably wondering what to do with it now… Simple, enjoy it!
- Dunk tortilla chips into the creamy dip or better yet serve it up with some baked plantain chips.
- Use it as a dip for bell peppers, carrots, or cucumber.
- Add this black bean dip into your breakfast tacos!
- Swap the beans out in your taco lunch bowls for this easy bean dip.
OTHER VEGAN DIP RECIPES
If you are wanting to make a thing out of making these awesome raw vegan dips, try out a few of my favorites below.
If you tried this Black Bean Dip and enjoyed it feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Black Bean Dip
This easy, no-bake black bean dip is a raw vegan recipe perfect for chip dunking or taco topping!
Ingredients
- 2 cans Black Beans drained and rinsed
- 1 Tablespoon Lime Juice fresh or bottled
- 2 cloves Garlic microplaned
- ½ teaspoon Cumin
- 1 teaspoon Salt
- 1 pinch Cayenne
- ¼ cup Water
Instructions
-
Using an Immersion Blender– In a medium sized bowl pour 2 cans drained and rinsed black beans. Add 1 Tablespoon lime juice, 2 cloves microplaned garlic, ½ teaspoon cumin, 1 teaspoon salt, 1 pinch cayenne, and ¼ cup water. Blend until smooth.
-
OR In a food processor– In the base of the food processor add 2 cans drained and rinsed black beans, 1 Tablespoon lime juice, 2 cloves microplaned garlic, ½ teaspoon cumin, 1 teaspoon salt, 1 pinch cayenne, and ¼ cup water.. Process until smooth.
Recipe Notes
Store in an air-tight container for up to 7 days.
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