Community Pick
Black Bean Dip
photo by anniesnomsblog
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
2 cups
ingredients
- 2 cups cooked drained black beans
- 4 teaspoons tomato paste
- 3 tablespoons water
- 2 cloves garlic, minced
- 2 teaspoons lime juice
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt (to taste)
- 1⁄8 teaspoon cayenne pepper (to taste)
- 2 green onions, chopped
- 2 tablespoons mild green chilies, chopped
directions
- Process all ingredients except green onions and chilies in a blender or food processor until smooth.
- Stir in green onions and chilies and place in a serving bowl.
Questions & Replies
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Reviews
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This dip is delicious. I do recommend 1 small change though. Raw garlic is really strong, so I recommend using either roasted or sauteing it a bit before adding it to the recipe. I'm sure once it spends time in the fridge it will mellow out, but if you're serving it immediately, definitely cook the garlic. I didn't add green onions (don't like) or extra salt (trying to cut back), but that was a personal preference. Thanks for sharing, I'll pass this recipe along to friends.
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Great dip, however I did make a few modifications, as it was a little mild for our taste at first. I doubled the amount of lime juice and added a tablespoon of diced jalepeno (had one I needed to use up in the fridge). The extra lime juice really brightened up the flavor, and the jalepeno added a nice zip, but wasn't overpowering. I smeared some of the dip on a couple tortillas with some diced tomatoes, corn, and cheese, and zapped them in the microwave for about a minute. Fantastic lunch!
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Tweaks
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I love black beans and eat them often. I started with dry beans and used a quick soak method to cook them (boil 2 min, cover and sit for 1 hour, then simmer for 1 hour). I like jalapenos so I subbed those in for the mild peppers. I also used red pepper flakes instead of the cayenne and added fresh cilantro in the blender stage. The flavor was great! This reminds me of the bean dip that I had at a breakfast bar near Mexico City. I will certainly make this again.
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This was the first time I made a bean dip and my husband and I were impressed. This was so good, we'll eat it with anything. I'm trying to think of how to use it up in a tortilla wrap but don't know what else to add. Any ideas? The only change I made was I used 3 tbsp of vegetable broth instead of the water. I seem to always use some sort of broth in recipes that call for water just to enhance the flavour. We like spice so I added a bit more cayenne. It still wasn't enough so next time, I'll add a bit more. This dish will be something I make for company from now on. Thanks for a great recipe.
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I make this all the time! It's so healthy and delicious! I substitute 5 TBS diced tomatoes for the water and tomato paste, and I substitute 2 jalapenos for the green chilies and 1/4 a regular onion for the green onions. I also throw all the ingredients in the food processor at once, skipping step #2. This recipe is excellent! Always a hit!
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Really, really good dip! I have had this in my to make pile and came across it today looking for some way to use up some tomato paste I had left over. So decided to make this and I'm glad I did. DH and I both really like it! I used one can black beans (was almost 2 cups), subbed chopped pickled jalapeno for chilies and added a little of the juice and left out green onion since we didn't have any. As others mentioned, would probably be good hot, but delicious right after being made, too! Thanks for sharing! Love that it's really easy to make and is much better for you than store bought dips!
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com