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A jar of black bean dip with a spoon alongside it.
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Black Bean Dip

Forget hummus, this black bean dip is going to be your new favorite condiment. With hints of cumin and lime, it's the perfect accompaniment to any sort of Mexican food.
Prep Time10 mins
Total Time10 mins
Course: Side Dish, Snack
Cuisine: Mexican
Servings: 4 toddlers
Calories: 72kcal


  • Food processor
  • 1/4 cup measure
  • Tablespoon
  • 1/4 teaspoon measure


  • 1 15-ounce can black beans, drained and rinsed
  • 1/4 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon salt


  • Add all ingredients to a food processor and process until smooth.
  • Keep refrigerated or freeze for future use.


  1. Here are some great "dipper" ideas for Black Bean Dip: jicama, tortillas, pita bread, tortilla chips, carrots, zucchini, radish, chicken strips, shrimp.
  2. This dip can be stored in the refrigerator for up to 5 days and frozen for up to 3 months.


Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg