Description
A creamy, flavorful black bean dip perfect for parties, snacking, or as a spread, made with pantry staples and fresh lime and spices.
Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 2 tbsp olive oil
- 1 small garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- Juice of 1/2 lime (about 1 tbsp)
- Salt and freshly ground black pepper, to taste
- 2–3 tbsp water or reserved bean liquid (for desired consistency)
- Optional garnishes: chopped cilantro, diced tomato, sliced green onion, a drizzle of olive oil
Instructions
- In a small skillet, warm the olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn.
- Transfer garlic and oil to a food processor or blender. Add black beans, cumin, smoked paprika, lime juice, salt, and pepper.
- Pulse until mostly smooth, scraping down the sides as needed. Add water or bean liquid 1 tbsp at a time until desired creamy consistency is reached.
- Taste and adjust seasoning, adding more salt, pepper, lime juice, or spices as needed.
- Transfer dip to a serving bowl. Garnish with cilantro, tomato, green onion, and a drizzle of olive oil if desired.
- Serve at room temperature with tortilla chips, pita wedges, vegetable sticks, or as a spread on sandwiches or tacos.
Notes
- For extra richness, stir in 1–2 tbsp Greek yogurt or sour cream.
- Add a dash of cayenne or chopped jalapeño for heat.
- Use chipotle powder or a chopped chipotle in adobo for smokier flavor.
- Make it ahead and refrigerate for up to 4 days (cover with a thin layer of oil to preserve freshness).
- Freeze any leftovers in a freezer-safe container for up to 2 months; thaw overnight in the fridge.
Nutrition
- Serving Size: 3 tbsp (≈30 g)
- Calories: 55 kcal
- Sugar: 0.5 g
- Sodium: 160 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2.8 g
- Protein: 3 g
- Cholesterol: 0 mg