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Square cropped close up of a glass dish filled with black bean dip that is garnished with fresh tomato salsa.
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Vegan Black Bean Dip

This vegan black bean dip is incredibly easy to make and packed with flavor. There’s an option to make a spicy or mild dip and serve hot or cold. Free from most major allergens.
Course Appetizer
Cuisine Mexican-inspired, Vegan
Keyword Vegan Black Bean Dip
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 182kcal

Ingredients

  • 4 ½ cups black beans (2 19 oz cans, drained and rinsed)
  • 2 tablespoons avocado oil
  • ¼ cup onion , diced
  • 2 cloves garlic , crushed/ finely minced
  • 1-2 tablespoons jalapeno peppers , minced (optional)
  • ½ cup tomato , diced
  • ½ cup corn kernels
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ cup cilantro
  • 1 tablespoon lime juice

Instructions

Step 1: Cook the Vegetables

  • Warm some oil in a frying pan over medium heat. Once warm, add the diced onion. Cook for 3-4 minutes, until the onion softens and turns translucent.
    2 tablespoons avocado oil, ¼ cup onion
  • Next, add the minced garlic. If using, add minced jalapeno pepper. Cook for another minute.
    2 cloves garlic, 1-2 tablespoons jalapeno peppers
  • Add diced tomato, corn and spices (smoked paprika, ground cumin, chili powder and salt).
    ½ cup tomato, ½ cup corn kernels, 1 ½ teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt
  • Cook for another 2-3 minutes, until the tomato cooks down completely (turns to mush).
  • Remove the pan from heat and allow to cool while prepping other ingredients.

Step 2: Blend with Black Beans

  • Drain and rinse your canned black beans before adding them to a food processor.
    4 ½ cups black beans
  • Wash the cilantro and remove any large stems. Roughly chop it before adding it to the food processor.
    ¼ cup cilantro
  • Add lime juice to the food processor.
    1 tablespoon lime juice
  • Add the cooked vegetable and spice mixture to your food processor. Use a spatula to scrape every drop of delicious flavor from the pan!
  • Blend your bean dip until everything is well combined, scraping edges of the food processor as needed. You can leave some chunky texture in the dip or blend until completely smooth.

Step 3: Serve

  • Now you’re ready to serve the dip hot or cold.
  • Optional to top with extra diced tomato, jalapeno peppers, cilantro, salsa, vegan sour cream, roasted corn, a sprinkle of smoked paprika – whatever you like!

Notes

Nutrition information is based on black bean dip only and does not factor the nutrition offered from what you dip into it (like tortilla chips, crackers or other vegetables).
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅛ of recipe) | Calories: 182kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 700mg | Potassium: 459mg | Fiber: 11g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg