No cooking is needed to make this healthy and delicious black bean dip. Serve with tortilla chips for a tasty snack that’s ready in minutes.
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Black bean dip, or black bean hummus, is a great alternative to the more common chickpea-based dip. It’s great as a spread, as part of a Buddha bowl or as a dip served with nachos.
Plus it adds a bit of Mexican zing to your meal, which can only be a good thing right?
We love it:
- as part of a Mexican bowl
- served with fresh coriander (cilantro), crunchy red onions and lime wedges
- with tortilla chips
- spread on to crackers or rice cakes
What to serve with black bean dip
Like any dip it's great served with something to scoop it up and transport it to your mouth! Tortilla chips are perfect for this.
Here are some other serving suggestions:
I use two regular 400g tins. If you’re cooking your own you’ll need a cooked weight of 480g black beans.
Just a spoonful helps to make your dip nice and creamy.
A couple of cloves, crushed.
Green chilli or jalapeño
Chopped and added to the dip, adds a lovely kick. Adjust the amount to suit your taste.
Season to taste.
Add a squeeze, mix, taste and add more if you like.
Add sparingly to get the perfect consistency.
For serving (optional)
Fresh coriander (cilantro) leaves
Chopped red onion
You will need a food processor* to make this recipe.
Black bean dip is suitable for:
- those on a gluten free diet (check the ingredients on your tortilla chips)
How many calories in black bean dip?
If you follow the recipe below, assuming that it serves four people, there are 196 calories per portion. This calorie count doesn't include the tortilla chips.
Store in an airtight container in the fridge for 2-3 days.
Black bean dip can also be frozen. Store in a freezer-proof bag or container. Leave a little space at the top of the container as the dip may expand slightly when freezing.
When ready to eat defrost thoroughly then stir well.
How to make black bean dip
- Drain and rinse two tins of black beans (total weight of beans around 480g). Place them into your food processor along with a tablespoon of olive oil, 2 crushed cloves of garlic, a chopped green chilli (optional), a teaspoon of ground cumin, a pinch of salt and a squeeze of lime juice. Pulse until smooth, stopping to scrape the sides down as needed.
2. Scrape down the sides with a spatula and taste. Add more salt and lime juice if needed and process again until smooth. If needed add cold water, a spoonful at a time, until you have your desired consistency.
3. Serve immediately with fresh coriander, chopped red onion, lime wedges, sliced chillies and tortilla chips or store in the fridge for 2-3 days until ready to serve.
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Please do not reproduce this recipe without permission.
Black bean dip
- 480 g black beans two standard 400g tins, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 green chilli or jalapeño chopped, optional
- 1 teaspoon ground cumin
- Salt to taste
- Lime juice to taste
- Water if needed
To serve (all optional)
- Fresh coriander (cilantro) leaves
- Red onion chopped
- Lime Cut into wedges
- Green chillies sliced
- Tortilla chips
- Place two drained tins of black beans into your food processor. Add a tablespoon olive oil, 2 cloves of crushed garlic, a chopped green chilli, a teaspoon of ground cumin, pinch of salt and a squeeze of lime juice and pulse until smooth.
- Scrape down the sides with a spatula and taste. Add more salt and lime juice if needed and process again until smooth.
- Check the consistency. If it's too thick for your taste add cold water, a spoonful at a time, and process after each addition, until you have the consistency you like.
- Serve immediately with your choice out of fresh coriander (cilantro) leaves, chopped red onion, sliced green chillies, lime wedges and tortilla chips or store in the fridge for up to 2-3 days* until ready to serve.
- The garlic taste will get stronger the longer you leave it.
- Nutritional information is approximate and is intended as a guide only.
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