Can I make this bean dip ahead of time?

Yes you can! You can prepare the bean dip and store it, tightly covered, in the fridge for 3 - 4 days before serving. Just wait on garnishing the top with any fresh ingredients, such as chopped onion or cilantro, until right before serving. And because there are no dairy ingredients, this bean dip freezes well too . For best results, make sure you pack it in an airtight container, and again, leave off any fresh garnishes. This bean dip can be frozen for 2 - 3 months , then defrosted in the fridge for several hours or overnight. And, be sure to give the bean dip a good stir before serving.

Can I make substitutions or customize this bean dip?

This recipe is super versatile and there are many options for substitutions and/or customizations! For example, if you don't have black beans, you can easily swap pinto beans, or even white beans . You can also swap in lemon juice for the lime juice. There is also a lot of flexibility when it comes to the seasonings. If you like more spice for example, up the cayenne pepper, or add in some fresh or pickled jalapeño ! Or, if you don't like cilantro, you can swap in green onion or chives . You can use your imagination and also take inspiration from what you have available in your pantry to customize this easy dip to your own tastes.

What should I serve with this bean dip?

I think this bean dip tastes the best paired with tortilla chips (here I used Late July Jalapeño Lime tortilla chips , which are fantastic!). You can also pair this bean dip with pita chips, or just toasted pita bread cut into triangles. Other options include crackers, toasted bread, or cut raw veggies such as carrot sticks, celery sticks, cucumbers, cherry tomatoes, etc.

Easy 10 Minute Vegan Bean Dip

Name: Easy Bean Dip
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: two 15.5 ounce (439 g) cans black beans, rinsed and drained; 1/2 medium onion, roughly chopped; 1/3 cup (10 g) cilantro; 1 1/2 teaspoons cumin; 3/4 - 1 1/4 teaspoons kosher salt, to taste (see note 1); 1/4 teaspoon cayenne pepper, or to taste (optional); juice of 1/4 - 1/2 lime, to taste; 1/4 cup (59 ml) neutral oil (grapeseed oil, avocado oil, sunflower oil, etc.)

Easy Bean Dip

Print Recipe

This bean dip recipe is ready in only 10 minutes, no cooking involved! Flavored with cumin, lime, cilantro and onion. This quick and easy bean dip also happens to be vegan!

Author: Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: appetizer, snack
Method: food processor
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

two 15.5 ounce (439 g) cans black beans, rinsed and drained
1/2 medium onion, roughly chopped
1/3 cup (10 g) cilantro
1 1/2 teaspoons cumin
3/4 - 1 1/4 teaspoons kosher salt, to taste (see note 1)
1/4 teaspoon cayenne pepper, or to taste (optional)
juice of 1/4 - 1/2 lime, to taste
1/4 cup (59 ml) neutral oil (grapeseed oil, avocado oil, sunflower oil, etc.)

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Instructions

To the bowl of a food processor, add the rinsed and drained beans, roughly chopped onion, cilantro, cumin, 3/4 teaspoon kosher salt, and the juice of 1/4 of a lime.
Pulse in 1 second increments until the mixture is mostly smooth (about 10 pulses).
Remove the lid and scrape down the sides of the bowl. Replace the lid and switch the food processor on so it is running continuously.
Slowly drizzle the oil through the feed tube. When all the oil has been added, turn off the food processor and scrape down the sides again. Taste the bean dip. If needed, add more salt and lime juice; pulse again a few times to combine.
Serve immediately or keep, tightly covered, in the fridge for 3 - 4 days. (Can be served straight from the fridge, but I like to let it warm up on the counter for about 10 minutes before enjoying.)

Notes

Kosher salt is coarse grained; if you want to substitute fine grain salt, start with only 1/2 teaspoon and add more as needed.

You can also freeze the bean dip in an airtight container for 2 - 3 months. Thaw the bean dip in the fridge for several hours or overnight before serving.

If you would like to garnish the bean dip, I suggest chopped cilantro, chopped onion, extra lime wedges, and/or a sprinkle of cayenne over the top. If making the bean dip ahead of time and storing in either the fridge or freezer, leave off any fresh garnishes until right before serving.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 208
Sugar: 0.5 g
Sodium: 584 mg
Fat: 9.8 g
Saturated Fat: 1.1 g
Carbohydrates: 22.2 g
Fiber: 6.4 g
Protein: 7.4 g
Cholesterol: 0 mg

Keywords: black bean dip, easy bean dip, vegan bean dip

Find it online: https://nibbleanddine.com/easy-bean-dip/