Black Bean Dip
This bold and smoky black bean dip is a protein-packed vegan appetizer that comes together in under 10 minutes with pantry staple ingredients. It is a deeply satisfying vegan recipe that is naturally creamy, full of cumin and lime flavor, and perfect for scooping with tortilla chips.
A quick and protein-rich vegan black bean dip seasoned with cumin and lime that is ready in under 10 minutes.
Nutrition per serving
Ingredients
base
seasoning
finishing
Instructions
Saute the garlic
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 1 to 2 minutes until fragrant and lightly golden, being careful not to let it burn.
Blend the beans
Add the black beans, cooked garlic and oil, lime juice, cumin, smoked paprika, and salt to a food processor. Blend for about 60 to 90 seconds until the dip is mostly smooth with just a bit of texture remaining.
Adjust consistency
If the dip seems too thick, add water one tablespoon at a time and blend again until you reach your desired creamy consistency. Taste and adjust the salt and lime juice as needed.
Garnish and serve
Transfer the black bean dip to a serving bowl. Top with freshly chopped cilantro, a drizzle of olive oil, and a sprinkle of smoked paprika. Serve with tortilla chips, pita, or fresh vegetables.
Substitutions
Common mistakes
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