Black Bean Dip - The Veggie Table

Vegetarian recipes and info



Black Bean Dip

A spicy black bean paste that works great as a dip, in burritos, or on nachos.

Yield 2 cups
Time 20 minutes
  • food processor, blender, OR medium bowl + hand mixer
  • small frying pan
  • 2 c black beans, canned+drained or soaked+cooked
  • ½ c hot water or bean-cooking liquid
  • 1 T vegetable oil
  • ¼ c scallions, sliced
  • 1 t ground coriander
  • 1 t ground cumin
  • ¼ c cilantro, chopped
  • 1 t chipotle chile, puréed OR ½ t cayenne
  • 2-3 limes, juiced
  • ½-1 t salt
Directions Place the beans in the food processor or bowl, pour water over them, and let sit.

Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and sauté, stirring frequently, until tender, about 10 minutes.

Add spice mixture, cilantro, and chile to the beans and purée until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.

Notes Bean dip will keep in the refrigerator for up to 5 days, but it tastes best warm or at room temperature.

Vegetarian Cooking for EveryoneAdapted from the recipe for "Black Bean-Smoked Chile Dip" in Vegetarian Cooking for Everyone (read my review).

Buy it: |

  Key to abbreviations and conversions


Leave a Reply

You must be logged in to post a comment.

Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews.
Subscribe to the free Veggie Table newsletter

Vegetarian newsletter

Recipes + Info

Information Disclaimer. Information on this website is intended as general information only. It is not intended to provide or take the place of medical advice.
© 2002-2015 
All Rights Reserved.
About The Veggie Table

Themed by Vitamintabletten | Powered by WordPress | Hosted by Bluehost