Appetizers and Snacks

Black Bean Dip (aka Black Bean Hummus)

Black Bean Dip - A Thousand Crumbs (3 of 5)

My mind has been a little scattered lately, mostly due to my grandmother not doing well.  She is the rock of our family, and unfortunately battling pancreatic cancer.  But man oh man is she one tough German lady!  Through this whole painful process she has maintained her sense of humor and positive spirit.  I owe her a lot, including my cooking and baking obsession, and I have such fond memories of her in the kitchen.  I don’t have nearly the skills she does, but I hope I can continue her legacy and teach my kids to cook and bake one day.

When life gets stressful (like it is right now) I try to keep an abundance of healthy snacks on hand.  I used to oscillate between dark chocolate and popcorn (and maybe a glass of wine) during times of stress.  Now I try to reach for hummus and veggies, fresh fruit, and lean proteins.  I love my white bean hummus I shared with you a few months ago, and this black bean dip is an awesome alternative.

Equally as easy to make, you throw it all in a blender or food processor and turn it on until it reaches a creamy smooth texture.  But what I really love about this black bean dip is the addition of green chilies, lime juice, and spices.  It has a slightly spicy, tangy flavor that goes great with tortilla chips, crackers, on a sandwich, or as a dip for your favorite veggies.  You could even spread a thin layer on a tortilla before making a quesadilla, or use it as the base for nachos.  Top it with toasted pepitas or a crumble of cotija cheese for a beautiful appetizer to serve at your next dinner party.

Black Bean Dip

Print Recipe
Serves: Makes 1.5 Cups Cooking Time: 5 Minutes


  • 1 15oz can black beans
  • 1/4 cup green chilies
  • juice from 1 lime
  • 2 Tbsp oil (I use avocado)
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • salt and pepper, to taste
  • toasted pepitas
  • feta or cotija cheese



Empty the can of black beans into a small colander or strainer. Rinse beans thoroughly, and then transfer to food processor or blender (I use my Nutribullet).


Add the green chilies, lime juice, oil, chili powder, garlic powder, onion powder, cumin, and salt and pepper. Blend well, until you've reached desired consistency, approximately 2-3 minutes, stopping occasionally to scrape the sides. You may have to add another Tbsp of oil or more.


Option to top with toasted pepitas, or crumbled cotija cheese before serving.


I like making my black bean dip ahead of time and giving it some time in the fridge before serving. This gives the flavors time to blend and come together nicely.

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