Smoky, creamy vegan black bean dip only takes a few minutes to make and is perfect with chips and veggies for dipping.
This vegan black bean dip is one of my classic recipes. I've been making it for around 15 years and serve it at basically every party. It's a little bit smoky, a little bit spicy, and totally addictive.
I've been serving this dip for so long that my friends and I named it: Becky LeBeans. Levine is my maiden name, and we are comedy geniuses.
This black bean dip is incredibly easy to make! Just pulse the ingredients together in a food processor, and chill until you're ready to dip. Bing, bang, boom.
The secret to this recipe is a little can of chilis in adobo sauce. If you've never cracked a can of chilis in adobo before, prepare to be delighted! Just a touch of the sauce and a single pepper brings a lovely smokiness to this bean dip.
And if you like things hotter, feel free to add more of the chilis! The recipe below is for a mild to medium black bean dip, because I've found that it has the most crowd appeal among my friends.
For a milder dip, remove the seeds from your chili before adding it to the food processor. You can even omit the whole chili, if you like. Just make sure you still use the liquid from the can, since it's bringing that smoky flavor to this bean dip!
The thing to bear in mind when you're adjusting this recipe is that it will get hotter the longer it sits. If you make it ahead, it will be a bit spicier in the morning than it was the day you made it.
You may want to do one pepper the day you make it, then add more before serving to give yourself a bit more control over the heat.
How to serve black bean dip
Like I mentioned, vegan black bean dip is great with chips or veggies, but that's not the only place you can use it!
- Try it as a sandwich spread with veggies and avocado.
- Use it in place of refried beans next time you make my vegan Mexican pizza.
- Stuff it into tacos with avocado fries for an easy dinner.
- Use it as a burrito filling with guacamole, rice, corn, and your favorite veggies.
- Make my air fryer taquitos with it. (pictured below)
Basically, anywhere you'd use hummus or refried beans, this easy black bean dip will shine. So don't relegate it just to chips!
Frequently asked questions
Stored in an airtight container in the fridge, it keeps for 5-7 days.
You can also freeze this dip! Freeze in a freezer-safe container, and thaw overnight in the fridge before serving. You can toss it back into the blender or food processor before serving, to get it nice and smooth.
Yes! This is lovely cold or at room temperature, but you can also serve it warm.
To warm up your black bean dip, pop it into the microwave (in a microwave-safe container) in 30-second increments. Stir between bursts, so it heats evenly.
Once warm, you can serve immediately or sprinkle on some vegan cheese shreds and microwave one more time to melt it.
Absolutely! Black beans on their own are totally vegan. Some recipes will call for using animal products to season the beans, but you can absolutely make flavorful vegan black beans and black bean dip.
Vegan black bean dip recipe
- 1 15 ounce can black beans - drained and rinsed
- 1 7 ounce can chilis in adobo sauce - You'll need 1 chili and 2 tablespoons of the sauce from the can. Remove the seeds from the whole chili or omit it for less heat. Do not omit the liquid.
- 2 tablespoons olive oil
- ¼ cup packed chopped cilantro
- 2 teaspoons garlic powder
- salt - to taste
- Add all of the ingredients to your food processor, and pulse until you have a nice, creamy mixture. Some whole beans are OK -- go with the texture that works for you!
- If you can stand to wait, this dip is even tastier after sitting out for 15 to 20 minutes, so the flavors can meld. If not, dive in, friends!