Black bean and cilantro dip

Andrea Potter, Rooted Nutrition
This dip is an easy and simple plant-based recipe – perfect for a quick, healthy snack.
This dip is:
– a twist on the classic hummus recipe
– quick and easy to make
– full of fiber
– flavorful
– plant-based
If you love this dip, try our other dip recipes next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 14oz/398ml can black beans (or 1 1/2 cups cooked black beans)
  • 2 tbsp lime juice (about 1 lime)
  • 3 tbsp olive oil
  • 1 clove garlic
  • 3 tbsp cold water
  • 1/4 cup cilantro leaves roughly chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt to taste
  • 1 pimch chili flakes optional

Instructions
 

  • Assemble ingredients in a blender or food processor and blend until creamy smooth.
  • Taste and adjust seasoning with lime and salt, add fresh pepper if desired.

Notes

Serving Information

Serve with tortilla chips or as a layer in a (vegan) 7-layer dip.

Recipe Cost Breakdown

Ingredients
 
 
 
Servings: 6
 
Quantity
 
Measure
 
Cost
 
Black beans, canned (398ml/14oz)
 
1
 
ea
 
3.29
 
Olive oil
 
3
 
Tbsp
 
.90
 
Garlic
 
3
 
clove
 
.09
 
Herbs (21g pkg)
 
5
 
g
 
.65
 
Lime
 
1
 
ea
 
1.00
 
Total
 
 
 
 
 
5.39
 
Cost/Serving
 
 
 
 
 
0.98

Nutrition

Calories: 150kcalCarbohydrates: 16gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 251mgFiber: 6gVitamin A: 146IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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Watch Andrea make Smokey Butternut Squash Soup