This Mexican-inspired vegan black bean dip is smooth, garlicky, tangy from the lime juice and slightly cheesy from the nutritional yeast.
- 1 cup dry black beans, cooked (see note) or one 15-ounce can of black beans, drained, reserve liquid
- 1 garlic clove, pressed or minced
- 3 tablespoons chopped cilantro, divided
- 4 ounces Hatch green chiles, chopped, divided (see note)
- 2 tablespoons freshly squeezed lime juice (about 1 lime), to taste
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon fine sea salt or to taste
- Pinch of freshly ground black pepper
- Optional for flavor: 1-2 tablespoons salsa or 1 tablespoon white wine vinegar
- Corn chips, for serving
- In a food processor, combine the beans, garlic, 2 tablespoons of the cilantro, 3 ounces of the chiles, lime juice, oil, cumin, paprika, salt, and pepper. Puree until smooth.
- Adjust the thickness of the dip by adding up to ½ cup of the bean cooking liquid. Taste and season with more salt or lime juice, if needed.
- Scoop the dip into a serving bowl, drizzle with a bit of oil. Garnish with the reserved 1 ounce green chiles, and the remaining tablespoon of cilantro.
- The dip keeps well in the refrigerator, so you can make it the day before. It will thicken as it cools, so reserve cooking liquid to stir into it. Also, if making the dip in advance, garnish right before serving.
How to cook black beans: Rinse 1 cup of black beans, cover with water and allow to soak for at least an hour and up to 8 hours. Rinse the beans until the liquid runs clear. Place the beans in an Instant Pot or other pressure cooker with just enough water to cover. Set the Instant Pot on Bean setting for 27-30 minutes. Let the pressure come down naturally for 10 minutes, then release manually.
I prefer using whole Hatch green chiles over the chopped ones. It’s so much easier to remove the seeds from the whole ones, and it hardly takes any time to chop the chiles after seeding them. In a 4-ounce can there might be 2- 3 chiles. I put about ¾ of the chopped chiles into the dip and reserve the rest for the garnish.
Inspired by this recipe
Keywords: black bean dip, Mexican-inspired, easy dip, side dish, vegan, gluten-free, green chiles, game day appetizer