Vegan Black Bean Dip Recipe
This vegan black bean dip is loaded with flavor from caramelized onions, jalapeño peppers, and fresh lime. This dip is quick and easy to make. Serve it with tortilla chips, crackers, or crunchy raw veggies for dipping.
Servings: 6
Calories: 94.9kcal
Equipment
- Blender or food processor
Ingredients
- 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
Instructions
- 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.
Notes
-
Store this vegan black bean dip in an airtight container in the fridge for up to three days.
Nutrition
Serving: 0.25Cup | Calories: 94.9kcal | Carbohydrates: 10.2g | Protein: 3.2g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Sodium: 484.2mg | Potassium: 187.2mg | Fiber: 3.8g | Sugar: 0.9g | Vitamin A: 27.5IU | Vitamin C: 5.5mg | Calcium: 22.3mg | Iron: 1mg