This Fat-free Vegan Black Bean Dip is one of our favorite recipes of all time! It tastes amazing and is sooo simple to make–you probably have all the ingredients in your home right now so what are you waiting for?
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 – even the dips made from beans are crazy expensive? I thought they were supposed to be the budget-friendly food :-)!
Well, here is money and time-saving recipe for you. A seriously delicious and Easy Bean Dip Recipe.
As in lick your lips delicious.
This easy bean dip 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!
Take this to your next gathering. Your friends will thank you. And you will thank me!
- Canned beans are OK, but preferably use previously-soaked beans that have been cooked with organic ajwain (ajowan) and/ or epazote. You can read my post on both of them here. Our favorite varieties are organic cranberry, black turtle, pinto, and kidney, but you can use any bean that you have available. See How to De-Gas Beans.
- Make sure you read The Easiest Way to Peel Garlic for tips on peeling garlic.
- 1/8 cup minced dried onion, plus a bit of water, will work well instead of 1/2 onion.
- For help using cilantro, see my 6 Tips for Cilantro.
Time and Money Saving Tips for this Black Bean Dip:
- 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 bean dip? See my post on The Easiest Way to Preserve Tomatoes. Works for fresh or canned!
Looking for other budget-friendly recipes? How about
Yummy Fat Free Easy Bean Dip - Our Family Favorite
- 3 1/2 cups cooked beans
- 2 to tomatoes (fresh or use the equivalent of any canned / jarred tomatoes. I always approximate here)
- 4 Tbsp lime juice (or the juice of 2 limes)
- 4 cloves garlic
- 1/2 onion
- 1/2 cup cilantro
- 1 1/2 t salt
- 1 jalapeno (optional)
- Place all of the ingredients except for the tomatoes and beans in a food processor or blender. Blend until smooth.
- Add tomatoes and beans. Process slowly to desired consistency - just a little for a chunky / salsa-like dip; a lot for a smooth, thick, hummus-like dip.
Note: If you are following the Trim Healthy Mama plan, this is an E.
This easy bean dip is great served with vegetables, chips, or Focaccia Flax Bread (it's gluten-free with a vegan option – and it's super easy too!)
What will you serve this Easy Bean Dip recipe with?