Easy black bean dip is so quick to make and it’s also good for you! Just throw all of the ingredients in a food processor or a blender, blitz and that’s your black bean dip ready for you! Serve with tortilla chips, corn chips or even toasted pita bread and enjoy! Ready in just 5 minutes.
Are you doing Veganuary this year? We sure are! So let’s start the month with our first vegan simple recipe.
I only started eating black beans a while ago. They’re not widely available in Jordan, so I didn’t eat them growing up. But as I started getting more interested in cooking with legumes, and eating more veggies I started discovering new beans. Black turtle beans are a winner, and this is one of my favourite ways to eat them.
I’m obsessed with dips. I love making dips from all kinds of beans! Of course, all of the dips that I make are based on my love for the Middle Eastern chickpea dip hummus, and the aubergine dip Baba Ganoush. They’re just really easy to make and turn out very delicious! Soak the beans, cook them, mix with garlic, spices, maybe more veg and blitz! And that’s it, your super healthy and tasty dip is ready for you to enjoy!
Black bean dip can be as spicy as you wish, I like it quite spicy! And is usually eaten with tortilla chips, toasted pita bread or carrot, and cucumber sticks.
Black beans, also known as turtle beans, are very popular in Latin America. They’re black in colour when dried but once you cook them the colour will become lighter and turn a bit brown or pink. What makes these beans so special is how creamy they are once they’re cooked which makes them ideal for dips.
Black turtle beans are very high in low-fat protein, B vitamins, iron and antioxidants.
They are available in major supermarkets and health food stores. I buy them all the time to make this dip, I use them in curries and I LOVE making black bean mexican rice!
To make this healthy and simple black bean dip, you will need the following ingredients:
- Black beans: Soaked in water overnight, then cooked in the pressure cooker for 20 minutes.
- Red onion (yellow onion works as well), garlic, lemon juice, and chili powder. coriander – I used frozen but you could also use either fresh or dried.
- Chilli: Use a little bit of red, or more if you have green chillis
- Cumin, salt, pepper, and water.
How to Make Black Bean Dip
You will need to blitz the ingredients in a blender or a food processor, whichever is available. You might need a little bit of water if your mixture is too dry, but make sure not to add too much water as that can result in a very runny consistency.
I usually make a big batch to last for a few days. Just store in the fridge in an airtight container and use within 3-4 days.
When you make this dip, top it with a simple tomato onion salsa. I think it’s a great combination of crunchy spicy but fresh veggied to go along with the creamy dip.
This black bean dip is vegan and naturally gluten-free. I make it quite often, and will definitely make it at least once again for vegnuary and then again for Super Bowl Sunday.
You’re probably also looking for great recipes for Super Bowl Sunday, and if you are, then you need to make this! I know that we are making this for Super Bowl as our friends always come over to watch the game and enjoy good food. And it became a tradition for this black bean dip to make an appearance on our menu. Yum!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Black Bean Dip
- 1 cup (60 g) black beans soaked overnight then cooked in the pressure cooker for 20 minutes.
- ¼ red onion yellow onion works as well
- 2 cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon chili powder
- 1 tablespoon cilantro fresh, frozen or dried
- green chile either red or green
- 2 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- water start with 1 tablespoon, add more if needed
- To make the dip, place all of the ingredients in the jug of a blender or a food processor.
- Blend until smooth and creamy. If your mixture is too thick, add more water and blend again. Make sure not to add too much water as that can result in a runny consistency.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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