Easy Black Bean Dip (Vegan)

Melissa King Dips, Spreads and Sauces, Recipes

This easy black bean dip is another one of my husband’s creations.  He is also the mastermind behind the pumpkin enchiladas, guacamole and the easy salsa.

He tried making a back bean dip in the past and it was a fail.  So when we had some extra dried black beans lying around, he decide to make another attempt at black bean dip.  This easy bean dip was a win!

 

Easy Black Bean Dip - My Whole Food Life

I call this recipe easy because it only takes a few minutes to make it.  This black bean dip would be a great dairy free appetizer for your parties.

Of course you can’t go wrong with a dip when you add avocado on top! 🙂

Easy Black Bean Dip

Easy Black Bean Dip

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Prep Time 5 min Serves 2 cups     adjust servings

A super easy dip great for parties!

Ingredients

Instructions

  1. Put all the ingredients in a blender .
  2. Blend until smooth.

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Recipe Notes

This dip should last a couple weeks in the fridge. I think it could also be frozen for longer storage. You can also probably make this in a food processor if you don't have a blender.

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35 thoughts to “Easy Black Bean Dip (Vegan)”

  1. This looks so good and I am going to be making this for a party this week. What kind of chips are those around the dip? They are what I have been looking for, but don't know what to get when I get to the store. Or, are they from a health food store? I go to one quite a bit. Thank you for your time!
    Reply
    1. Thank you! Those are Beanitos. Made from beans instead of potatoes. They are soooo good, but pricey. I get them at my local health food store in the same section as the chips. I am currently working on a homemade version of them. :)
      Reply
  4. I made this last night and used white beans and oat milk, what I had on hand. I layered a tortilla with the dip, then melted cheese and veggies on top of that, it was delicious! Very easy and nice flavor.
    Reply
  5. Not sure what I did wrong. Just tried to make this, it came out very watery, like a thin soup. Thinking about adding another can of beans or heating it up and eating it like a soup. Any ideas what happened?
    Reply
    1. I'm not sure. Ours was quite thick. I'm sorry that happened. :( Yes I think turning it into a soup sounds like a good idea. I would hate to see it go to waste.
      Reply
    1. If using canned beans, drain and rinse and then pat dry. Did you use canned beans? Maybe that makes a difference? I haven't tried this recipe with canned beans.
      Reply
  7. Mine turned out quite thin as well. I simmered it briefly and added four or five pulverized crackers, and upped the seasoning a bit (I also used paprika in mine). Turned out quite good. Next time I'll cut the wet ingredients and try to drain the beans as well as possible. Since premade hummus is expensive and tahini is difficult to find here, I imagine I'll be making this often to fill the bean dip void in my life. :)
    Reply
    1. I'm glad you liked it despite it being too watery. Did you use canned beans or dried beans? Maybe that is the difference?
      Reply
  8. Just one note: There's no way this can be safe to eat for two weeks, refrigerated or not. There are no natural preservatives such as lemon or lime juice in it, and even then, bean dips usually don't last for more than five days to a week tops.
    Reply
  9. I made this using 1 15 ounce can of black beans, drained and rinsed, 1/3-1/2 cup of homemade chicken stock (I didn't have any vegetable), 1/2 tsp cumin, 1/2 tsp chili powder and 1 crushed garlic clove. It's delicious! Thanks for sharing the recipe!
    Reply
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  12. I made this exactly as said and found it to be too thin to be considered a dip. (That may be my blunder because I wasn't sure if I had to rinse and drain the beans.) HOWEVER, it made a fantastic soup! I heated it up and it was delicious!
    Reply
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