This vegan Spicy Black Bean Dip is so addicting, you better make a double batch! The creamy texture and the spicy and smokey flavor will have your guests coming back for more, that is if you’re sharing. This recipe is so quick and simple, you will never buy store bought again!
- 1 – 15 oz can of black beans, rinsed and drained
- 2 cloves garlic, peeled
- 2 TBSP Mexican spice–you can find a homemade recipe here: Homemade Mexican Spice Blend
- 1.5 TBSP olive oil
- 1 TBSP water
- 1 jalapeño
- 1 sneeze of lime, about 1 to 2 tsp
- pinch of salt, UNLESS your Mexican spice blend already has salt added
- *cilantro for garnish
Add all the ingredients to a food processor and pulse until blended, about 5 quick pulses, stopping halfway to scrape down sides. Add more water if you want a thinner consistency.
Serve immediately or keep chilled in refrigerator.
I have used my magic bullet for this and it works well.
Refrigerate leftovers in an airtight container, will keep for a week.
Please let me know if. you make this and what your favorite dipping vessel is!! Don’t forget to PIN this recipe for easy reference.
- Category: Appetizer
- Method: Easy
- Cuisine: Mexican
Keywords: quick and easy spicy black bean dip, black bean hummus