Black Bean Dip

Easy dips such as my Black Bean Dip are fantastic to have in your repertoire. They are ideal when you’re short of time as they take just minutes to prepare and contain store cupboard staples you most likely have on hand. They’re perfect for last-minute entertaining, or a healthy, easy snack for the family.

Course Appetiser, Snack

Cuisine International

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 140kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Dip:

400 g (14 oz) canned black beans See Note 1
1 ½ tablespoon extra virgin olive oil See Note 2
1 tablespoon lemon juice - freshly squeezed
1 small garlic clove
¼ teaspoon cayenne pepper - or to taste
a little water - if too thick
sea salt - to taste

Optional Garnishes:

flat-leaf parsley - finely chopped
red chilli - finely chopped

Instructions

Drain and rinse your black beans, and add to the bowl of a food processor, along with the rest of the ingredients.
Blend until the dip is a smooth consistency, scraping down the sides of the bowl where necessary. Add a little water until you reach the desired consistency.
Check that the seasoning is to your liking, adjusting as necessary.
Serve the dip with chopped parsley and red chilli, and a drizzle of oil if you wish.

Notes

Beans: I have used canned black beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked if you prefer.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
Storage: store the dip in an airtight container in the fridge for up to 3 days. Stir well before stirring.
Freezing: the Black Bean Dip can be frozen for up to 1 month.

Nutrition