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    Home » Recipes » Chips and Dip

    5-Minute Vegan Black Bean Dip

    Published: Apr 19, 2022 · Modified: Apr 21, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe Print Recipe
    pinterest image

    In just 5 minutes, make this vegan black bean dip with a can of black beans, spices and seasonings. It's full of flavor and perfect with chips or as a veggie dip. Options to make this dairy-free, vegetarian black bean dip spicy are included!

    dipping tortilla chip in black bean dip
    Jump to:
    • 🧄 Ingredient notes
    • 🍳 Equipment
    • 🔪 Instructions
    • 👨‍👩‍👦‍👦 Serving suggestions
    • ❓ FAQ
    • 💜 More recipes you'll love
    • 📖 Recipe

    🧄 Ingredient notes

    To make this vegan black bean dip, you'll need these ingredients:

    • canned black beans (or you can use homemade black beans)
    • ground cumin
    • garlic powder
    • onion powder
    • sea salt
    • black pepper
    • fresh cilantro
    • red wine vinegar
    • water
    • hot sauce (if you want to make spicy black bean dip) - my recommendation: Cholula or Chipotle Tabasco

    Looking for the measurements? Please scroll down to the recipe card at the end of this post for the ingredient quantities.

    🍳 Equipment

    • Mini Food Processor
    finished bean dip

    🔪 Instructions

    Step 1: Add drained and rinsed black beans to mini food processor.

    Step 2: Add spices (ground cumin, garlic powder, onion powder, sea salt, black pepper).

    Step 3: Add fresh cilantro, water and red wine vinegar.

    Step 4: Process until smooth, then transfer to serving bowl.

    process collage of step by step instructions to make bean dip

    Looking for the temps and times? Please scroll down to the recipe card at the end of this post for all the step by step details on ingredients and instructions. There's also a print recipe button down there!

    👨‍👩‍👦‍👦 Serving suggestions

    Serve this quick and easy spicy black bean taco dip with:

    • tortilla chips (for a lighter version, try making your own homemade fat free tortilla chips or breaking up baked tostadas as chips)
    • cut raw veggies like:
      • carrot sticks
      • celery sticks
      • cauliflower florets
      • radishes
      • cherry tomatoes
      • broccoli florets
      • cucumber slices

    ❓ FAQ

    How do I store black bean dip?

    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.

    What can I do with leftovers of black bean dip?

    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.

    Is black bean dip vegan or plant based?

    Some black bean dips are made with cheese, milk or animal fat. So, check the ingredients first.

    bean dip on chip

    💜 More recipes you'll love

    If you love this recipe, check out these other plant-based, vegan chips and dip recipes!

    • Vegan Ceviche Tostadas with Heart of Palm and Avocado
    • Venezuelan Cilantro Sauce (guasacaca criolla)
    • Loaded Vegan Nachos
    • Homemade Oil-free Hummus

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    dipping tortilla chip in black bean dip

    5-Minute Vegan Black Bean Dip

    Abi Cowell
    In just 5 minutes, make this vegan black bean dip with a can of black beans, spices and seasonings. It's full of flavor and perfect with chips or as a veggie dip. Options to make this dairy-free, vegetarian black bean dip spicy are included!
    5 from 1 vote
    Estimated Cost: $1
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Total Time 5 mins
    Course Chips and Dip
    Cuisine TexMex
    Servings 4
    Calories 100 kcal

    Equipment

    • Mini food processor a mini food processor works best, if you have one
    • Food processor a large food processor will also work
    Prevent your screen from going dark

    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

    Instructions
     

    • Add all ingredients to food processor.
    • Blend/process until smooth, stopping to scrape down sides a few times. Serve at room temperature or cold with chips or raw veggies.
    • If you would rather use this for tacos, tostadas, nachos or burritos instead of a thick dip, increase water to ¼ cup to thin the mixture, then heat on the stove or microwave. Use as you would refried beans.

    Notes

    Substitutions:

    • Black beans: sub with pinto beans or other creamy, tender bean
    • Garlic powder: sub with 1 fresh garlic clove, minced
    • Cilantro: sub with parsley
    • Red wine vinegar: sub with white wine vinegar, apple cider vinegar, lime juice or lemon juice
    • Cholula hot sauce: sub with your favorite hot sauce or omit completely for non-spicy bean dip.

    How to make refried black beans from this recipe

    Increase water to ¼ cup for refried black beans. Then heat on stove for 4-5 minutes or in microwave for 1-2 minutes to reach desired consistency.

    Nutrition

    Serving: 1portionCalories: 100kcalCarbohydrates: 18gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 555mgPotassium: 340mgFiber: 7gSugar: 1gVitamin A: 22IUVitamin C: 3mgCalcium: 41mgIron: 2mg
    Keyword vegan black bean dip
    Tried this recipe?Let us know how it was!

    More Chips and Dip

    • Fresh Pico de Gallo (Salsa Fresca)
    • Healthy Homemade Pita Chips (fat-free, no oil)
    • Homemade Healthy Fat Free Baked Tortilla Chips
    • Easy Vegan Chile Con Queso Nacho Cheese

    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

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    Hi! I'm Abi, a plant-based food blogger. Join me as we explore cultures of the world through their food. You'll find healthy comfort food recipes and inspiration here. No judgment. Just food.

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