This black bean dip recipe is a vegan version of a party favorite.
Dips are what make parties so much fun – mostly because there are plenty to choose from and each is condensed with flavor. Unfortunately, most dips are also condensed with calories. One bite can often mean 100 calories, so in no time at all, you have racked up the calories without even realizing it. This black bean dip recipe is a bit different. It’s packed with veggies, spices and herbs and completely nixes the heavy ingredients, such as cheese, sour cream or excessive oils.
The great thing about this recipe is that you can adjust its thickness and chunkiness depending on its purpose. As a dip, it’s great thick, but you can easily convert it to a soup by adding more liquid from the beans. It can also be slathered into a soft tortilla and accompanied with other add-ins to make for a delicious Mexican wrap. This black bean dip recipe is incredibly versatile and packed with enough flavor to turn any dish from zero to hero. Enjoy with low-salt baked tortilla chips!
Vegan Black Bean Dip Recipe
Makes 1.5 cups
- 30 ounces (4 cups) cooked black beans (about 2 cans worth), drained and rinsed
- 1/4 cup reserved black bean liquid
- 1 shallot, peeled
- 1 small tomato
- 2 garlic cloves, peeled
- 1/4 jalapeno, seeded
- Small handful of chopped fresh cilantro
- Juice of 1 lime
- Juice of 1 lemon
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Garnish: chives
Toss all ingredients into a high-speed blender or food processor. Pulse until it reaches the consistency you like. Add more or less of the liquid from the beans to attain desired consistency as well. I like mine a little chunky and thick. Adjust spices to taste. Garnish with chopped chives. Serve with vegetable crudites or low-sodium baked tortilla chips.
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Photo Credit: The Delicious Life