5-Minute Smoky Black Bean Dip

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< 1 min read
Summary

This 5-Minute Smoky Black Bean Dip is simple to make, tastes delicious, and can be used on anything but oatmeal (unless you’re feeling adventurous!). Since it’s packed with fiber from the beans, anthocyanins from the red onion, and carotenoids from the red pepper, this savory dip is really good for you. Spread it in wraps, add it to salads, or use it as a veggie dip!

Yields6 ServingsPrep Time5 minsTotal Time5 mins

Smoky Black Bean Dip

Ingredients

Smoky Beans
 3 cups black beans. (home-cooked or BPA-free canned, drained)
 ½ cup red onion (chopped)
 ½ cup organic red bell pepper (chopped)
 ¼ cup jalapeño (optional) minced
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp onion powder
 2 tsp smoked paprika (+1 tsp as needed)
 ¼ tsp salt (optional)
 2 tbsp lime juice (freshly squeezed)
 ¼ cup cilantro (optional) chopped

Directions

1

Add the black beans to a food processor and pulse until mostly blended (a few whole beans is okay and will add texture!).

2

Add the onion, pepper, jalapeño (if using), cumin, garlic powder, onion powder, paprika, salt (if using), lime juice, and cilantro (if using). Pulse until combined (again you’ll have pieces of onion, pepper, and cilantro — that’s okay and even better if you like a little texture).

3

Taste for additional flavors and seasonings you love.

4

See Chef’s Notes for ideas on using this dip.

Chef's Notes

Substitutions
Instead of black beans, use kidney, pinto, or white beans.

Substitute yellow or white onion in place of red onion. Or, use shallots in place of red onion.

Use green, orange, or yellow bell pepper in place of red bell pepper.

Instead of jalapeño, use serrano pepper.

Substitute regular paprika for smoked paprika (but know it won’t have a smoky flavor!).

Substitute parsley or chives for cilantro.

Use lemon juice in place of lime juice.

How to Use
Spread on tacos or burritos.

Add to sandwiches and wraps.

Use it as a veggie dip.

Add a scoop to salads and grain bowls.

Prep Ahead
Make the black beans ahead of time, if using home-cooked, and store in an airtight container for up to 5 days before making this recipe or freeze for up to one month.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Ingredients

Smoky Beans
 3 cups black beans. (home-cooked or BPA-free canned, drained)
 ½ cup red onion (chopped)
 ½ cup organic red bell pepper (chopped)
 ¼ cup jalapeño (optional) minced
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp onion powder
 2 tsp smoked paprika (+1 tsp as needed)
 ¼ tsp salt (optional)
 2 tbsp lime juice (freshly squeezed)
 ¼ cup cilantro (optional) chopped

Directions

1

Add the black beans to a food processor and pulse until mostly blended (a few whole beans is okay and will add texture!).

2

Add the onion, pepper, jalapeño (if using), cumin, garlic powder, onion powder, paprika, salt (if using), lime juice, and cilantro (if using). Pulse until combined (again you’ll have pieces of onion, pepper, and cilantro — that’s okay and even better if you like a little texture).

3

Taste for additional flavors and seasonings you love.

4

See Chef’s Notes for ideas on using this dip.

Notes

5-Minute Smoky Black Bean Dip