Fast and Yummy Bean Dip

Homemade Black Bean Dip

We love bean dips of all kinds.  But have you seen the price of them in the grocery store?  Unbelievable and untenable in today’s economy.  And really – for beans?  I thought they were supposed to be the budget-friendly food :-)!

Well, here is money and time-saving recipe for you.  And oh—it tastes great as well.

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This recipe is a remake of one that I got from a Vitamix demonstrator.  It apparently used to be on the Vitamix website, but no longer.  What a loss – but at least you can find it here!

This is one of those “tried and true” recipes, a real go to when you need something fast that you know will be a success.  And boy, is it fast to make!

I gave the recipe to one of my friends two years ago and she said that she made it for all of her Christmas gatherings and it was a great hit!  Then another friend asked me for the recipe this year so that she could take it to her Holiday gatherings as well.  Finally, we had some friends from Nicaragua over this past summer and served this.  Again, a bit hit!  Simple and satisfying!


This is great served with vegetables, chips, or Focaccia Flax Bread (it’s gluten-free with a vegan option – and it’s super easy too!)

Time and Money Saving Tips:

  • Cilantro can be purchased in large amounts and then washed, chopped and frozen (stems and all) in baggies in the freezer.  Then it is ready at your fingertips year round! (For more ideas, see my post on 6 Super Tips for Cilantro)
  • For lime juice, I use bottled organic lime juice to save time.  (I recommend Dream Foods.)  However, you can also just throw in a whole washed lime into your blender or food processor if you happen to have limes in your kitchen.  The rind is healthy too!
  • Problems digesting beans?  See my post on How to De-Gas Beans, so you can eat a lot of bean dip and not suffer the consequences!
  • No time to make beans?  Try making them ahead of time and storing them in the freezer for quick access whenever you need them!
  • Tomatoes left over after making this dip? See my post on The Easiest Way to Preserve Tomatoes.  Works for fresh or canned!

Looking for other budget-friendly recipes?  How about

Super Savory Hummus (w/ tahini-free option)
Indian Lentils (ready in as little as 9 minutes!)
Homemade Protein Bars

How about you?  Do you have a favorite recipe to share?


    Speak Your Mind


  1. Thanks for the link, Adrienne. This sounds delish and super easy (my kind of recipe!).

    I had no idea cilantro could be frozen. I can’t tell you the number of times I’ve only used a little bit in a recipe and the rest of the bunch has gone in the trash. Ugh. Live and learn, I guess.

    For now, I’ll make it without the ajwain/epazote because I have no idea what that is (haha) but someday when I’m ready for the next step of healthy eating, I will check it out! :)

  2. Jolon, I didn’t know what ajwain and epazote were until a few years ago. You can soak the beans overnight and then drain the water, rinse the beans and then cook them. That is the basic method for degassing beans, but we found that it wasn’t enough for our family.

    By the way, I am sure that there are other resources, but it is hard to find both of those spices. Penzeys has both, but I prefer Mountain Rose Herbs since you can get the organic for less money.

    And I never knew about being able to freeze cilantro either.

    I think even if I live to be 80 I will still be leaning new things and trying to decide what I can implement into my life! :-)

  3. How much ajwain &epazote do you use for that amount of beans?

  4. I tried this recipe. It tasted nice but it became sort of solid. How to make it liquified as seen in your pic?

    • Hello Scinia! I suppose it could be that you blended it too much? Blend the garlic, cilantro, etc. first and then add the tomatoes and beans last. Blend ever so slightly. That way the beans stay in chunks instead of being blended up when they will thicken the whole thing and it will be more of the texture of a hummus.

  5. OH I am so making this tonight! I have all of the ingredients — thanks so much — I love your blog!

  6. Whole Foods sells a black bean hummus that I absolutely love. It’s been on my list of things to make, but I haven’t yet. Your recipe sounds very similar. I can’t wait to try it out.


  7. I can’t wait to try this! And thanks for the cilantro tip, I too, have seen many a bunch of cilantro go bad.

  8. I’ve really been enjoying black beans. I think I’ll try this one.:)

  9. Sounds amazing…never made anything like that before…but it’s sure time to try. Can I use parsley instead of cilantro as I’m allergic to cilantro?

    • Connie,

      I would probably try it without the parsley and see how you like it. Then add the parsley to a bit of it and see what you think. I think that they have very different tastes, but my husband thinks it would taste OK :-).

  10. I happen to have some beans soaking tonight! I’ll be making this tomorrow! Thanks for sharing. Great to find your site through Tip Junkie!!!

  11. It was actually The Girls Creative that I found you! I also have an Excalibur dehydrator and LOVE it! I’m having fun reading about what you do with it. I’ll try the nuts!!

  12. Thanks for this recipe – sounds so good!

  13. What a great recipe! I am always looking for new bean recipes. I make a lot of chili, beans and rice, and refried beans for burritos. A nice bean dip would be a good change of pace, and a good way to eat the many raw carrots our farmers’ market is providing these days :-)

  14. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

  15. Lisa Weidknecht says:

    Stopping by on the Tuesday Tip hop. I’m a new follower!

  16. Stopping from the Tuesday Tip hop too! We love bean dip. I will have to make it this weekend for the game.

  17. I wish I would have seen the link to “how to easily peel garlic” a few days ago when I had to peel 20 cloves! Brilliant!

  18. Yumm! I can’t wait to make this. It beats store bought any day!!

  19. This looks so good. I love black beans.

  20. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    This looks delicious! We love beans.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  21. I think I need to try this again with something other than kidney beans and definitely use less onion. I did the recipe exactly as it says, and only omitted the cilantro b/c I have none. All I taste is onion! :(

  22. When you say “1/8 cup minced…would be a good approximation” are you referring to DEHYDRATED onion? Since onions come in all shapes and sizes I’d like to know how much minced FRESH onion this recipe calls for. Thanks!

  23. Kat Alongi says:

    i have found a new way to get almost instant fresh beans using the tiny red lentils! I make a bean paste by boiling them hard about 12 min (sometimes adding a grain like millet, buckwheat or quinoa) and add my fav seasonings (usually garlic, cumin, maybe some onion, & a tbsp or 2 of salsa, sometimes i sneak in some granulated kelp -hardly noticeable!) Sometimes if my sons come over, I’ll add a half can of non-fat refried beans for just a bit more authentic flavor, but it hardly needs really!

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