This is an easy homemade vegan black bean dip recipe with canned blacked beans, onions, garlic, jalapeño, lime juice, liquid smoke, chili powder, cumin and more. It’s a two step process–sauté the onions, garlic and jalapeño and then, combine all the remaining black bean dip ingredients in a blender. That’s it.
This recipe makes ~2 cups of delicious chip dip.
- ・No liquid smoke? Add some smoked paprika (maybe ¼-½ tsp?). It won’t be quite as smoky, but it’ll add some smoke, and the spice works well with the rest of the ingredients.
- ・Adjust the heat to suit your tastes. The jalapeño’s heat lives inside the seeds, the ribs and the inner membrane. The fewer seeds you add, the less hot it will be. The more seeds you add, the more hot. Do what tastes good to you.
Enjoy this delicious homemade vegan black bean dip warm or cold, and serve with tortilla chips or plantain chips. It’s such a nice addition to any vegan nacho night!
Let’s go make some dip! 😊
Vegan Black Bean Dip
1 Tbsp olive oil
1 cup chopped sweet onion
2 garlic cloves, chopped
1 jalapeño, chopped (see notes above)
15 ounce can of low salt black beans, drained and rinsed (OR 1½ cups cooked black beans)
2 tsp chili powder
½ tsp ground cumin
2 tsp nutritional yeast
1 tsp agave
2 Tbsp lime juice
¼ tsp liquid smoke (I used Wright’s Hickory Liquid Smoke)
½ tsp salt
Chopped tomatoes and scallions, to top – optional
1. First, you’ll sauté the aromatics for the vegan black bean dip. In a skillet, add the olive oil, onion and a dash of salt. Sauté over medium heat for ~5 minutes or until soft. Then, stir in the garlic and jalapeño. Sauté another 2 minutes or until everything is soft and cooked through.
2. Add the contents of the skillet to a blender, and then, add all the remaining ingredients. Blend until completely smooth. Taste and adjust the flavor, if needed (more lime juice, salt, liquid smoke?). Spoon into a serving bowl and top with tomatoes and scallions, if using. Serve this homemade vegan black bean dip warm or cold with tortilla chips.