In just 5 minutes, make this easy vegan black bean dip with a can of black beans, cilantro and some spices. It's full of flavor and perfect with tortilla chips. It's delicious mild, but I've got you covered if you wanna make it spicy!
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The addition of red wine vinegar and cumin gives this dip a distinctive Cuban flair. The vinegar really makes everything pop!
I love to make this for parties because everyone loves it! When I make a big batch of black beans, I'll blend some up into this dip and freeze it, to save myself time when we're having people over!
🧄 Very useful ingredient notes
- Black beans - I developed this recipe to use a can of black beans, but I totally make it with my homemade black beans all the time.
- Ground cumin - Cumin and black beans are made for each other, seriously.
- Cilantro - Fresh herbs add so much flavor! Cilantro is perfect in this dip. If you have a soap gene, though, just skip it. The other spices will carry the dip.
- Red wine vinegar - Adds brightness and just a tiny touch of tang. Don't skip it if you can! Red wine vinegar is absolute best in this, but another sweet vinegar, like white wine vinegar could work in a pinch. Or, lime juice.
🔪 Instructions
Step-by-step how to make this easy black bean dip in a mini food processor!
- Step 1: Add the drained and rinsed black beans to a mini food processor.
- Step 2: Add all the spices.
- Step 3: Add vinegar, water and cilantro.
- Step 4: Process until it's a smooth mixture, stopping to scrape sides down, as needed. Taste and adjust seasoning, if needed!
Serve this quick and easy spicy black bean taco dip with tortilla chips or cut raw veggies like carrot sticks, celery sticks, cauliflower, radishes or cherry tomatoes.
❓ FAQ
Add a little bit of salt and red wine vinegar, mix and then taste again.
Store prepared black bean dip in an airtight container in the refrigerator or freezer. It will last up to 5 days in the fridge or up to 3 months in the freezer.
Leftover black bean dip can be thinned out with a little water and heated to make homemade refried beans, which can be eaten with tacos, tostadas or nachos.
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📖 Recipe
5-Minute Vegan Black Bean Dip
Ingredients
- 15 ounces can black beans drained and rinsed (or 1 ½ cups of homemade black beans)
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons water
- ½ teaspoon cholula hot sauce optional, omit if you don't want it spicy (or add more if you want it spicier!)
Instructions
- Add all ingredients to food processor.15 ounces can black beans, ½ teaspoon ground cumin, ¼ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons fresh cilantro, 1 tablespoon red wine vinegar, 2 tablespoons water, ½ teaspoon cholula hot sauce
- Blend/process until smooth, stopping to scrape down sides a few times. Serve at room temperature or cold with tortilla chips or raw veggies.
Johnny says
Great recipe. I make it frequently, but I eat it in sandwiches with pickles, lettuce and tomatoes.
Abi Cowell says
Sounds delicious, Johnny!