Looking for a snack that’s equal parts delicious, healthy, and incredibly easy? Meet your new favorite dip! This Black Bean Chipotle Dip is packed with smoky, zesty flavor and a creamy texture that’s simply irresistible. Black beans provide an earthy base and a fantastic boost of protein and fiber, while chipotle peppers bring a gentle, smoldering heat. Perfect for parties or as a healthy staple in your fridge, this dip is amazing with everything from crunchy carrot sticks to warm pita bread. This recipe makes about 2 cups or 500 mL.
Ingredients
• 2 cups / 500 mL cooked or canned black beans, drained and rinsed
• 1/4 cup / 60 mL tahini
• 1/4 cup / 60 mL lime juice
• 1/4 cup / 60 mL water
• 1 teaspoon / 5 mL minced chipotle pepper in adobo
• 1 clove garlic, chopped
• 1/2 teaspoon / 2 mL ground toasted cumin seeds
• 1/2 teaspoon / 2 mL dried oregano
• 1/4 teaspoon / 1 mL salt
• 2 tablespoons / 30 mL chopped fresh cilantro or parsley
• 1 tablespoon / 15 mL extra-virgin olive oil
Instructions
1. In the bowl of a food processor, combine the black beans, tahini, lime juice, water, chipotle pepper, garlic, cumin, oregano, and salt.
2. Purée the mixture until it is completely smooth and creamy.
3. Add the fresh cilantro and olive oil to the food processor and pulse for just 5-10 seconds to combine, being careful not to over-blend the herbs.
4. Scrape down the sides, taste, and adjust seasoning with more salt or lime juice if needed. Serve immediately or chill for later.
Nutritional Information
• Per 1/2 cup (125 mL) serving: Calories: 247, Protein: 11 g, Fat: 12 g, Carbohydrate: 27 g, Dietary Fibre: 9 g, Sodium: 125 mg, Iron: 3 mg, Folate: 153 mcg. Percentage of calories from protein 17%, fat 42%, carbohydrate 41%.
Pro Tips
• For a milder heat and more smoke, use 1-2 teaspoons of the adobo sauce from the can of chipotles instead of a whole minced pepper.
• For an ultra-creamy texture, add the olive oil in a slow, steady stream while the food processor is running.
• Let the dip rest in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld and deepen.
• Garnish with a sprinkle of smoked paprika, crumbled cotija cheese (if not vegan), and extra fresh cilantro for a beautiful presentation.
FAQ
Q: Is this black bean chipotle dip vegan
A: Yes, this recipe is naturally vegan and dairy-free as written. It uses tahini for creaminess instead of dairy products like sour cream or cheese. To keep it fully plant-based, simply omit the optional cotija cheese garnish suggestion.
Q: How can I adjust the spiciness of this dip
A: You have full control over the heat level. For a milder, smokier flavor, use 1-2 teaspoons of the adobo sauce from the can of chipotles instead of the minced pepper. For a spicier kick, add more minced chipotle pepper, a little at a time, until you reach your desired heat.
Q: How long does this vegetarian bean dip last in the fridge
A: You can store this black bean dip in an airtight container in the refrigerator for up to 5 days. The flavors will meld and become even more delicious after the first day, making it an excellent make-ahead snack or appetizer.
Q: Is this dip a good source of vegetarian protein
A: Absolutely. This dip is a fantastic source of plant-based protein, with about 11 grams per half-cup serving. The combination of black beans and tahini makes it a nutritious and filling option for a vegetarian diet.
