Cilantro Black Bean Dip

9 Ratings
  • prep time 0 min
  • total time 0 min
  • serves
Cilantro Black Bean Dip

This dip-with-a-kick is good served with tortilla chips and raw veggies, or as a sandwich or burger spread. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.

Beans, Hot and Spicy, Mexican, Side, Snack, Vegetarian


2 cups cooked black beans (or 1 [19-oz/540-mL] can, drained & rinsed)

⅔ cup packed chopped cilantro (leaves & stems)

2 cloves garlic

2 tablespoons fresh lime juice

1 tablespoon tomato paste

1 tablespoon flax seed oil (optional)

1 tablespoon olive oil (optional)

1 teaspoon sea salt

½ teaspoon chipotle pepper powder

½ teaspoon cayenne pepper

½ teaspoon ground coriander

½ teaspoon cumin

¼ cup filtered water (to thin dip as desired)


1. Toss all ingredients in a food processor or blender and give it a whirl, stop¬ping to scrape down sides with a silicone spatula, processing until smooth and adding additional water if necessary (but don't let it get too runny!). Adjust seasonings to taste.

2. Stores in an airtight container in fridge for up to 4 days.

See more: Beans, Hot and Spicy, Mexican, Side, Snack, Vegetarian

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