Vegan Black Bean Dip
This vegan black bean dip has a spicy flavor that is perfect with tortilla chips or veggies! Try it as a dip or spoon it on top of your favorite veggie tacos!
This black bean dip is super simple to make, but it’s delicious when you’re craving something a little more substantial than just salsa. Black beans are a great source of protein and fiber so this is a dip that you can feel good about serving!
How to make black bean dip
This dip comes together quickly. All you have to do it add everything into a food processor blender and pulse until combined!
You want the dip to be thick but not super chunky. The texture should be thicker than salsa but thinner than guacamole.
Once it’s blended, you’re ready to serve it!
Tips for the perfect black bean dip
- Make sure to drain the black beans and tomatoes completely before blending. You want this dip to be thick, not runny.
- Add as much chili powder as you like, depending on how spicy you want your dip to be!
- I like to chop the onion before adding it to the food processor to make sure it’s diced evenly, but you can also add it to the food processor in quarters, and dice it using the food processor.
- You can serve this dip warm or cold.
How to Warm Black Bean Dip
After the dip has been made, you can serve it warm or cold. If you prefer to serve it warm, transfer to a microwave-safe bowl and microwave on high for 30 seconds at a time. Stir, then continue to microwave until it’s the desired temperature. Alternatively, you can transfer to a pot and warm on the stove over low heat. Stir until warmed. (If you love warm dips, definitely check out this warm taco dip!)
Substitution Ideas
If you want to make this recipe with dried beans, soak the beans overnight then cook according to package directions. This usually takes a few hours of simmering, but once the beans are soft, you can add them to the recipe, just like canned beans.
To make it spicy, add 1/2 jalapeno to the dip. Roughly chop, then add to the food processor with the rest of the ingredients before blending. For a more mild flavor, remove the seeds before adding.
What to serve with black bean dip
- Tortilla chips are obviously a delicious option! I try to get baked tortilla chips for a slightly healthier option.
- You can also serve this black bean dip with sliced peppers. I like the small, sweet peppers. They’re perfect for slicing and dipping! Just slice in half and dip!
- You could also spoon this dip on top of your favorite tacos.
Vegan Black Bean Dip
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 6 1x
- Category: Side Dish
- Method: Blended
- Cuisine: Mexican
Description
This vegan black bean dip has a spicy flavor that is perfect with tortilla chips or veggies! Try it as a dip or spoon it on top of your favorite veggie tacos!
Ingredients
- 1 (15oz) can black beans, rinsed and drained
- 2 tablespoons chopped red onion
- 1 small tomato, chopped
- 2 cloves garlic
- 1/2 teaspoon cumin
- Juice from 1/2 lime
- Salt to taste
Instructions
- Combine all ingredients in a food processor blender and pulse until combined.
- If you want to serve this dip warm, microwave for 30 second intervals, until heated.
How to Store Leftover Bean Dip
Keep the dip in an airtight container in the fridge for up to 3 days. You can prepare this dip in advance and store in the fridge, but I do not recommend freezing it.
Looking for a main dish to pair with this black bean dip? Try these black bean quesadillas from Girl Heart Food. Or whip up these vegan enchiladas!
More Black Bean Recipes
- Black Bean Soup– This spicy soup is packed with flavor thanks to chipotle chilis. It’s hearty, filling, and completely plant based.
- Black Bean Burgers– Looking for a homemade veggie burger recipe? Try these black bean burgers!
- Cheesy Black Bean Dip– If you want a cheesy version of this dip, check out my cheesy black bean dip.
This post was originally published in August 2014, updated October 2019.
Delish! I didn’t have a tomato, but I had a small lonely jar of leftover homemade salsa (cherry tomato, corn, kale) and it was perfect! Also added a little sriracha. Thanks!Â
I’m confused about the tomatoes – is it one seeded tomato or a can of tomatoes? If it’s a can, which type (e.g. fire roasted) and how much?
Thanks!
Hi Emily! I like to use one large tomato (about 3/4 cup when it’s chopped). Don’t remove the seeds though, that’s where a lot of the flavor comes in!
I used this recipe as a base for what I was looking for. I added chopped jalapeño and tahini to give it that ‘humus’ flavor. I also used the refried black beans which eliminated one step”………was able to mix in other ingredients easily. Family members asked for recipe so I am assuming it was a hit.
Thanks for sharing those substitutions!
Perfect little appetizer for our get together last weekend.
I love black beans and especially this recipe because of the flavorful ingredients and how quickly it comes together.
I am a black bean fan and could eat this on tacos, nachos or just with some chips.
I love black beans as they’re so satisfying and rich in flavour. This dip recipe is an easy one to whip up for the holidays.
This looks perfect for my vegan husband and I for the holidays, saving!