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Black Bean Dip Recipe

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4.2 from 12 reviews

This creamy and flavorful Black Bean Dip combines tender black beans with sautéed onions, garlic, and jalapeño peppers, seasoned with cumin and fresh lime juice. Perfect as a snack or appetizer, it can be served warm, cold, or at room temperature alongside tortilla chips for a delicious and nutritious treat.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Black Bean Dip Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 4 cloves garlic, peeled and chopped into large chunks
  • 2 jalapeño peppers, seeded and chopped
  • 2 (15.5 oz) cans black beans, drained and rinsed
  • 1½ teaspoons salt
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lime juice (from one lime, plus more if desired)
  • 3 tablespoons water
  • ¼ cup fresh chopped cilantro, plus more for garnish (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil over medium heat in a small saucepan. Add the chopped onions, garlic, and seeded, chopped jalapeño peppers. Cook them while stirring occasionally until they become very soft and translucent, about ten minutes. Important: do not let them brown to retain the best flavor and texture.
  2. Blend Ingredients: Transfer the softened onion mixture to a blender or food processor. Add the drained black beans, salt, ground cumin, fresh lime juice, water, and chopped cilantro. Blend the mixture until smooth. If using a blender, pause occasionally to stir to ensure everything blends evenly. Adjust the consistency by adding more water or lime juice gradually if the dip is too thick.
  3. Season and Serve: Taste the dip and adjust seasoning as needed. Transfer it to a serving bowl. The dip can be served warm, cold, or at room temperature. Garnish with additional chopped cilantro if desired and serve with tortilla chips for dipping.

Notes

  • For less heat, remove all seeds and membranes from the jalapeño peppers; for extra heat, leave some seeds in.
  • If you want a chunkier texture, pulse the blender instead of blending until completely smooth.
  • This dip stores well in the refrigerator for up to 3 days—keep covered.
  • Add a pinch of smoked paprika or chili powder for a smoky twist.
  • For a vegan and gluten-free snack, serve with gluten-free tortilla chips or fresh vegetables.

Find it online: https://cheftinaskitchen.com/black-bean-dip-recipe/