This vegan black bean dip is loaded with flavor from caramelized onions, jalapeño peppers, and fresh lime. It’s delicious served with tortilla chips, crackers, or raw veggies for dipping. It also works as a spread in tacos, sandwiches, or wraps.
Main ingredients and substitutions
I like to use canned black beans in this dip. Be sure to drain and rinse the beans well. You can substitute cooked dried black beans if you prefer.
Fresh lime juice and lime zest give this dip a huge flavor boost. The lime adds a bright, zingy flavor that complements the creaminess of the black beans.
A large sweet onion, cooked until golden brown and lightly caramelized, adds a delicious, subtly sweet flavor to this vegan black bean dip. You can substitute any other type of onion if you prefer. If the onions are small, use two instead of one.
Jalapeño pepper adds another delicious layer of flavor and a bit of heat to this dip. If you love spicy food then add two peppers, but if you prefer it milder then just add one.
How to make this vegan black bean dip
Start by adding the olive oil to a large pan on the stove set to medium heat, then add the chopped onion and salt to the pan.
Cook for 15-20 minutes or until the onions are a golden brown color, stirring often.
Once the onions are golden brown, add the chopped jalapeño to the pan (use one pepper for a milder spice and two if you prefer it spicier), then cook for one minute. Next you’ll add the onion and jalapeño mixture to a blender or food processor, along with the lime zest and juice, and black beans.
Blend until smooth and creamy.
What to serve this with
Serve this dip with tortilla chips, raw veggies, or these chickpea flour crackers for dipping. It’s also delicious as a spread in sandwiches or wraps. Or try it in these chickpea flour tortillas with some avocado and grilled vegetables.
Store this vegan black bean dip in an airtight container in the fridge for up to three days.
More dip recipes to try
- This falafel hummus has all the flavor of falafel, but in the form of a nutritious dip.
- This chocolaty sweet hummus is delicious served with fresh fruit for dipping.
- This dairy-free spinach artichoke dip is perfect for parties.
- This pumpkin pie hummus is warmly spiced and subtly sweet.
Vegan Black Bean Dip
- Blender or food processor
- 1 large sweet onion, chopped
- 1-2 jalapeño peppers, chopped (use one pepper for a milder spice and two if you prefer it spicier)
- The juice and zest of 1 lime
- 1 3/4 cups canned black beans, drained and rinsed (this equals one 14 ounce can. Alternatively you can substitute cooked, dried black beans)
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- Add the olive oil to a large pan on the stove set to medium heat.
- Add the chopped onion and salt to the pan, then cook for 15-20 minutes or until the onions are a golden brown color, stirring often.
- Once the onions are golden brown, add the chopped jalapeño to the pan, then cook for one minute.
- Add the onion and jalapeño mixture to a blender or food processor, along with the lime zest and juice, and black beans.
- Blend until smooth and creamy.
- Store this vegan black bean dip in an airtight container in the fridge for up to three days.
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