Mexican · Snack · Lunch
Black Bean Dip
A smooth, smoky black bean dip brightened with lime and fresh cilantro, with a gentle kick of cumin and cayenne. It is ideal for scooping up crunchy vegetables or spreading into wraps.
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Serves
- 6
Calories come from: Carbs 57% · Fat 24% · Protein 19%
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Ingredients
For 6 servings- 2 cans (15 oz each), drained480 gCanned black beans, drained and rinsed
- 2 cloves6 gGarlic, minced
- 1 tbsp14 gOlive oil
- 1 tspGround cumin
- 1 tspSmoked paprika
- 1/4 tspCayenne pepper
- 2 tbsp (about 1 lime)30 gFresh lime juice
- 1/2 tspSalt
- 3 tbsp45 gCold water
- 1/4 cupFresh cilantro, chopped
- 1 small14 gJalapeño, seeded and finely chopped (optional)
Steps
- 1
Drain the black beans in a sieve and rinse them well under cold running water.
- 2
Warm the olive oil in a small pan over low-medium heat.
- 3
Add the garlic and cook for about 1 minute until fragrant but not browned.
- 4
Stir in the cumin, smoked paprika and cayenne and cook for 30 seconds to bloom the spices, then take the pan off the heat.
- 5
Put the beans, the spiced garlic oil, lime juice and salt into a food processor.
- 6
Blend, adding the water a tablespoon at a time, until the dip is smooth and scoopable.
- 7
Add most of the cilantro and the jalapeño, if using, and pulse a few times to mix them in.
- 8
Taste and adjust the salt, lime or cayenne.
- 9
Spoon into a bowl and scatter over the remaining cilantro to serve.
Swaps, storage and make-ahead
Swaps
- For a milder dip, leave out the jalapeño and cayenne and add a little extra smoked paprika for flavour.
- Swap the black beans for canned pinto beans if that is what you have on hand.
- For a lighter version, replace the olive oil by toasting the garlic and spices in a splash of water or vegetable broth instead.
- If you don't like cilantro, stir in chopped fresh parsley or sliced green onions instead.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, stirring in a splash of water or lime juice if it thickens. The cilantro will darken over time, so for the best flavour add fresh herbs just before serving.
Make ahead
You can blend the dip up to a day ahead and keep it covered in the fridge. Stir in the cilantro and jalapeño shortly before serving so they stay fresh and bright.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (98 g) | Per 100 g | |
|---|---|---|
| Calories | 99 kcal | 101 kcal |
| Protein | 5 g | 5.1 g |
| Carbohydrates | 14.5 g | 14.8 g |
| of which sugars | 0.3 g | 0.3 g |
| Fiber | 5.8 g | 5.9 g |
| Fat | 2.7 g | 2.8 g |
| of which saturated | 0.4 g | 0.4 g |
| Sodium | 503 mg | 513 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
