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black bean dip in bowl with tortilla chips

Black bean dip

No cooking needed to make this healthy and delicious black bean dip. Serve with tortilla chips for a tasty snack that’s ready in minutes.
Course Side Dish
Cuisine Mexican, Vegan
Keyword black bean dip
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 196kcal


  • 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.

To serve

  • 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.


  1. The garlic taste will get stronger the longer you leave it.
  2. Nutritional information is approximate and is intended as a guide only.


Calories: 196kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 40mg | Potassium: 441mg | Fiber: 11g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg