Black bean dip is a great quick and easy vegan recipe for a veggie dip, topping for a baked potato, or as a salad dressing, and it takes only about 15 minutes to prepare. We like to have a meal of a large tossed salad with baked potatoes cut on it, and this quick and easy bean dip makes a great salad dressing. Leftover bean dip can easily be stored in a covered container in the refrigerator for a few days for a quick veggie dip snack or for a future meal.
Black Bean Dip Ingredients:
3 cups Black Beans, cooked or Black Beans, canned
1-1/2 cup Water
1/4 cup Lemon Juice
1 – 6-oz. can Tomato Paste
1 Onion, small to medium size, peeled
1 tsp. Basil, sweet, dried
2 tsp. Chili Powder
1 tsp. Cilantro, dried
2 tsp. Cumin, ground
Black Bean Dip Cooking Utensils:
Black Bean Dip Preparation:
Place all the ingredients into the container of a high speed blender (Vita-Mix type). Cover the container, and run the blender at high speed until the ingredients are creamy smooth. Use the tamper as necessary to insure uniform blending.
Pour or spoon into a serving bowl or storage container.
Serve and enjoy!