A vegan black bean dip so effortless you can whip it up in just minutes using canned black beans, a fresh tomato and some pantry staples. Whir it in the food processor and warm with a bit of vegan cheese – or not – under the broiler for an amazing appetizer, party snack or anytime the craving strikes!
When the weather gets cooler, I love a hot vegan dip – it’s the ultimate comfort food – and routinely set one out anytime I’m having a party. My vegan hot corn dip is definitely a favourite with my friends and I’m kind of partial to my vegan Buffalo chicken dip because honestly, at the risk of sounding like basic… I just love Buffalo-flavoured anything.
A good dip is one of those plant-based recipes that will get everyone on board with eating more plants. It’s fun, flavourful and doesn’t scream “health food”…and this hot vegan black bean dip is it’s own kind of magic.
First, because it’s so easy to make that anyone can do it: all of the ingredients get thrown into the food processor with zero effort. But/and/also the texture is so silky and light that you almost won’t believe it’s black beans! The secret? Blending in a fresh tomato along with just a little bit of the liquid from the can of black beans, which contains natural starches that make things glossy and whipped, kind of like using a bit of pasta water when you’re tossing pasta with sauce.
I prefer using a raw tomato here – instead of the salsa you find in other recipes – because it doesn’t overpower the black beans and gives you more control over the flavour of the finished dip. I’ve loaded it with plenty of umami from the onion powder and fresh garlic as well as a little zing from lime juice and jalapeno. Feeding it to kids? Feel free to skip the jalapeno!
As a plant-based dietitian, I LOVE helping others get more black beans on their plate. Black beans are delicious, comforting and loaded with good-for-you-ness. A great high fibre food, with 6 grams of fibre per half cup, black beans are packed with 8 grams of plant-based protein as well as minerals like iron, zinc and magnesium.
But wait…that’s not all *uses best game show host voice* the rich black colour of black beans is a hint that they also contain phytochemicals with antioxidant and anti-inflammatory activity, like flavonoids and phenolic acids. In fact, with their combo of fibre, protein and slow-burning carbs, beans are a wonderful food for supporting healthy blood sugars.
Nerd stuff aside, this hot black bean dip will fit in nicely with your game day menu – and NO ONE will know it’s vegan, promise! And if you’re looking for more delicious ways to eat more plants, well…I wrote a book called Eat More Plants you just might like!!
You’re just 10 minutes away from eating a yummy hot vegan black bean dip
This recipe is soooo easy, calling it a 3 step recipe is a bit of a stretch but here’s the extra detailed step-by-step so you can feel more confident in the kitchen! Scroll down to see the full recipe.
Step One: gather your ingredients: canned black beans, a roma tomato, garlic, onion powder, oregano, cumin, jalapeno, salt, olive oil and lime juice. When you strain the black beans, don’t forget to save a little bit of the liquid from the can! You might want some vegan cheese shreds or cilantro for a topping too.
Step Two: add everything except the black bean liquid to the food processor and whir until well-blended and smooth. Take a look at the texture and decide how much black bean liquid you want to add. If it’s already looking pretty silky, just add 1 tablespoon. If it’s looking thicker, add a bit more to loosen it up.
Step Three: If you want your black bean dip hot, you’ve got a couple of options. I like to spread it on a small heatproof baking dish or skillet, top with vegan shreds and place under a hot broiler for a few minutes to melt the cheese and warm the dip! Alternately, you can warm the dip in the microwave or in a nonstick skillet over medium low…or enjoy it room temperature, because it’s still really good.
I love serving this dip with tortilla chips but it would be just as delicious served with crackers or spread onto slices of toasted baguette. It would also be good spread on sandwiches or added to wraps or quesadillas. Plus, this dip keeps so well, for at least 3 days in the fridge, so feel free to make it ahead of time and enjoy cold or reheat! Makes a great midweek snack when you want to get more fibre and protein in.
AND! If you need more black beans in your life, try my easy sweet potato black bean chili, 10 minute tostadas with black beans as well as my beet and black bean burgers!
Hot Vegan Black Bean Dip
A vegan black bean dip that is so effortless you can whip it up in just minutes using canned black beans, a fresh tomato and some pantry staples. Whir it in the food processor and warm with a bit of vegan cheese – or not – under the broiler for an amazing appetizer, party snack or anytime the craving strikes!
Servings 4 servings
Equipment
-
Food Processor
Ingredients
- 2 x 14 ounce cans black beans drained and rinsed (reserve 1/4 cup of the can liquid!)
- 1 medium roma tomato quartered
- 2 cloves garlic grated, or ½ tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ jalapeño to taste, see note in post!
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon freshly squeezed lime juice
Optional Toppings
- vegan cheese shreds
- cilantro finely chopped
Imperial – Metric
Instructions
-
Add the black beans, tomato, garlic, onion powder, oregano, cumin, salt, jalapeño, oil and lime juice to a food processor and blend until smooth, about a minute.
-
Assess texture and if it already looks pretty good, just add 1 tbsp (15 mL) of the bean liquid and quickly blend again. If it looks a bit thick, add more so you can create a light, silky texture.
-
To heat, I like to spread the dip over a small oven safe baking dish or skillet and place under a hot, preheated broiler, with a bit of vegan cheese. It will take 3-5 minutes to melt the cheese and heat the dip.
-
Alternately, you could place it in a microwave safe dish and warm in 15 second intervals OR on the stovetop in a nonstick skillet over medium low for a few minutes…you’ve got options!
-
Serve with a bit of chopped cilantro if you like and your favourite scooper: tortilla chips, crackers and baguette slices all work. Store leftovers in the fridge for up to 3 days. This dip is also good as a spread in sandwiches, wraps or quesadillas!
Equipment
-
Food Processor
Ingredients
- 2 x 14 ounce cans black beans drained and rinsed (reserve 1/4 cup of the can liquid!)
- 1 medium roma tomato quartered
- 2 cloves garlic grated, or ½ tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ jalapeño to taste, see note in post!
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon freshly squeezed lime juice
Optional Toppings
- vegan cheese shreds
- cilantro finely chopped
Instructions
-
Add the black beans, tomato, garlic, onion powder, oregano, cumin, salt, jalapeño, oil and lime juice to a food processor and blend until smooth, about a minute.
-
Assess texture and if it already looks pretty good, just add 1 tbsp (15 mL) of the bean liquid and quickly blend again. If it looks a bit thick, add more so you can create a light, silky texture.
-
To heat, I like to spread the dip over a small oven safe baking dish or skillet and place under a hot, preheated broiler, with a bit of vegan cheese. It will take 3-5 minutes to melt the cheese and heat the dip.
-
Alternately, you could place it in a microwave safe dish and warm in 15 second intervals OR on the stovetop in a nonstick skillet over medium low for a few minutes…you’ve got options!
-
Serve with a bit of chopped cilantro if you like and your favourite scooper: tortilla chips, crackers and baguette slices all work. Store leftovers in the fridge for up to 3 days. This dip is also good as a spread in sandwiches, wraps or quesadillas!
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