Jump to Recipe Print Recipe

Black Bean and cilantro dip

Easy & delicious

Skip to video

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
  • Flavourful

If you love this chili, try our other dip recipes next. 

Recipes like this

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!

Subscribe to weekly recipes

Black bean and cilantro dip

Andrea Potter, Rooted Nutrition
No ratings yet
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!

Watch Andrea make Smokey Butternut Squash Soup

 

More recipes for you
More recipes for institutions