This Vegan Oil-free Smoky Jalapeno Black Bean Dip is the perfect party dip! So easy and delicious and basically fat-free. Dairy-free and gluten-free!
When I dip, you dip, we dip. I’m totally aging myself, but does anybody else recognize that song? Hahaha. I used to love that song and everytime I make a dip, I break out singing that song in my head and it’s actually become a fun little dance between my daughter and hubby and I. So silly, I know, but we really are total goofballs.
Anyways, so back to this dip. This Smoky Jalapeno Black Bean Dip should be at every party and just sit back and watch it get devoured. The reason I created this dip was because I had one fresh jalapeno left over hanging out in my fridge after making my Easy Vegan Mexican Breakfast Burritos last week. I absolutely hate letting veggies go to waste. So, with a couple of black cans of beans in my pantry, a couple of limes in my fridge and one jalapeno, I knew it could be a delicious dip. There is no shortage of black bean dips around of course, but I wanted mine to really have a smoky, slightly spicy element. This one is addictive.
I’m serious. You may eat it all in one sitting. And you can too, because it’s totally oil-free and basically fat-free. How’s that for healthy snacking? It’s a kid-friendly dip too and can be tailor-made to desired heat level.
Who wouldn’t want to shove their face into this, no?
I used some homemade tortilla chips for dipping, but you could do veggies or anything you want…ya know, even just eat it with a spoon. The recipe is so darn easy too, just everyday basic ingredients.
I can’t wait to hear what you all think of this Smoky Jalapeno Black Bean Dip!
Smoky Jalapeno Black Bean Dip
Ingredients
- Two 15oz cans black beans, drained and rinsed well
- 1/2 heaping cup (75g) finely chopped red bell pepper
- 1/2 cup (70g) finely chopped white onion
- 3 tablespoons water
- 1 extra large clove garlic clove or 2 medium ones
- 2 tablespoons fresh lime juice
- Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
- 1 1/4 to 1 1/2 teaspoons ground cumin, to taste
- 1/2-1 teaspoon liquid smoke, to taste
- 1-2 tablespoons fresh finely chopped jalapeno
- Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges
Instructions
- I really recommend storing this in the fridge a few hours or the day before serving, because while you can serve it immediately, it really tastes even better the next day after all the flavors have soaked into the beans and mellowed out perfectly.
- First, drain and rinse your beans well. Add them to a food processor.
- Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
- Add the cooked veggies, lime juice, salt, pepper, cumin and liquid smoke to the processor and process until smooth, scraping the sides a couple of times as needed. I got mine smooth, but still left a few bites of the red bell pepper showing through. Process as smooth as you like.
- Add the chopped jalapeno and process just a few seconds more until blended in. I used a heaping tablespoon, but if you are sensitive, start out with less and add more until desired heat level. I found 1 tablespoon to be a nice taste of heat, without being overpowering. Taste and add anymore salt/spices or liquid smoke if desired. I did not.
- Store for a few hours before serving to really let the flavors settle.
- Garnish with extra chopped jalapeno, raw bell pepper (for crunch) and lime wedges.
YUP! I could go for an entire bowl of this RIGHT NOW!
Get it girl!!
Good stuff! Nice kick to it with the jalapenos.
Totally my kind of dip! And I love how easy it is! Yum!
Thank you Jenn! I’m all about easy! This one comes together in like 15 minutes!
You’re one of the only bloggers I know who uses liquid smoke 😉 Good girl!
And every bean dip is a friend of mine….until I eat it…and it’s gone 😉
Haha, yes I’m a bit obsessed with the stuff! It gives such a different, TRUE smoky flavor compared to smoked paprika in my opinion!
How fun about reading your song, haha, Brandi! This black bean dip sounds just delicious! I learned to love black beans only recently because I now live in a city where black beans are pretty easily available – which was not the case before. I created some recipes like my Mexican Pasta bake, Quinoa Wraps or Vegan Frito Pie including black beans. I definitely understand your love for these beans: it’s incredible what one can do with them. For now I’m sold and need a big bowl of your fantastic dip, yum!
Thank you so much Florian! I grew up eating black beans, so so yummy! They are so versatile too, but I definitely think they come alive in smoky or spicy dishes. So glad you have fallen in love with them too!
Ummmm yeah, I totally remember that song! This dip looks incredible. I know we have like a case of black beans around here somewhere. I’m not cooking at the moment because I’m recovering from surgery, but I’m pinning this and sending it to Hubby as a hint ; )
Hahaha, I knew some of you all would recognize that song! And yes, hint hint to hubby to make this for you! I really hope you feel better soon and please let me know if he makes it for you!
Hit all the flavors I love! I’ve been into dips/spreads lately so this is going straight onto my To Make list!
Awesome, thank you Annie!
LOVE that you used fresh jalapenos and it doesn’t get any tastier than a good bean dip and chips (with some heat of course)
I’ve been making so much hummus lately, I think its time for a hot dip for a change. And that bowl is too cute 😉
Thanks so much Angela! Fresh jalapenos work soooo much better than the jarred or cooked, because they are so much less mild. They taste delicious and can be eaten raw without feeling like you will die, haha! Thank you, I ordered a whole bunch of colors from Chefs.com. 🙂
Thanks, now I have that song stuck in my head!!! Haha!! I totally remember it. And a dance party in the kitchen is a must…love it. Now, about this bean dip. YUMMMMM!!! I definitely want to dive right in with a spoon. We’re actually making taco pizzas tomorrow, so I just might have to whip this up to go with it. <3
Haha, isn’t that song just the funniest and it’s nearly 20 years old, dang I feel old!! Oh, that would taste so yummy in tacos! Thanks so much friend!
This bean dip is DANGEROUSLY good!!!! Love the flavors and smokiness to it – we made a separate batch for Willow without the jalapenos. Super quick to make. We spread a layer on top of flat bread pizza crust and topped it with veggies…perfect Taco Tuesday meal!
Oh YAY!! Thank you so much for making it so fast Mandy! I’m so happy you loved it so much! I had some on toast today for lunch and it’s amazing how versatile it is. Thanks again for the feedback and making it! 🙂
This sounds totally delish! I love all kinds of chip dips! Definitely need to try this! Happy Monday girl! 🙂
Thank you Michele!
Mmmmm, I can smell the amazing smoky aroma coming out of your kitchen. This dip looks incredibly delish. SO so YUM! Have a lovely week ahead! 🙂
It is so good, thank you so much Anu!
It must have been a Mexican feast in your house these past few weeks! I love dips though, I find them all addictive, and this looks especially flavorful! I have tried black bean dips in a jar before, but they are usually too spicy for me. So with this recipe I can adjust the spice to my liking 🙂 And I had to look up that song because I had no clue what the reference was so I just watched a crazy 90s music video! I was expecting some cheesy song, but that one is much more appropriate for dancing 😀 hahaha
Bahahaha oh gosh Natalie, you are so young! That makes me feel super old that you didn’t even know that song! Oh, this one isn’t too spicy at all…it’s mild and like you said, you can totally adjust it to your liking. Fresh jalapenos are where it’s at for this dip, makes all the difference!
Ha! That song will always remind me of hanging out at the roller rink on Friday nights with my friends :). Beautiful looking dip!
I know it’s the funniest song, haha! Aww thanks so much!
This dip looks incredible Brandi! I love black beans! I eat so much mexican food at home, and I can already see myself serving this with everything! I definitely need to try this. Love the addition of liquid smoke! Yum!!!
Thank you so much Harriet! I do too, it’s probably obvious how much I love Mexican food, lol!
Brandi this dish is amazing! Even my omni sad eating family raved about this bean dip! Thank you so much for an easy dip that all of us can enjoy.
Yippee!! SO awesome to hear Joy, thank you so much for letting me know, that makes me so happy!
I feel like grabbing the black bean dip from the screen and eating it right now.. simply love it
Haha thank you!
This is quite yummy. Just made it and am very happy. Can’t wait to taste it tomorrow after I refrigerate it overnight. Will be delicious with steamed Yukon Gold potatoes or celery or both! Now I have to go wash my hands and get the jalepenos off!!! Thank you!
Thank you so much Susan! I am so happy to hear how much you like it and it is truly even better the next day because the flavors settle and soak into the beans and it’s just perfect. It’s really good inside tortillas too!
I’m no stranger to black bean dip especially living in TX. I would get pretty creative and actually just take black beans and blend with salsa — all different flavors of salsa. So when i tried this I didn’t think it would be anything special. I mean where is the salsa. Boy was I wrong!! The flavors are just great – smoky and spicy (if you want it) and I was surprised at the depth of flavors the sauteed onion, pepper and garlic gave. What a great dip that we will use over and over. My son even gave it a high five.
Smoky jalapeno anything is enough to get me excited 🙂 I love this beany creation. I just finished making a huge batch of hummus, but now a bean dip is on my mind….
So I’m totally cracking up at this post because Joe and I have a thing that we sing songs that come to mind randomly when we are doing stuff…Just yesterday we were serving the kids food and it was “too hot” so we started singing “It’s too hot, hot damn, call the police and the fireman…to hot!!” They crack up!! LOLOL!!! I love that you sing that song with dips and I know we have sung it before too! And the dip looks so darn good. You know I love my Mexican food!!
So glad to know so many families are singing and dancing together in the kitchen!!
Ha, thank you Meg!
Just made a double recipe of this and didn’t have enough limes or lime juice. substituded with lemon juice. This definitely hit the pleasure sensors in my brain, I am way up on cloud 9. I like a little heat so I used a whole jalapeno, and I mean the whole thing including the seeds, and cooked it with the onions and peppers. Outstanding (if you like more heat that is otherwise follow the directions). Also only had some green onions on hand so used them instead. Still good. Love the addition of liquid smoke in this recipe! I can’t wait until it marrys with the other flavors. No, I don’t follow directions well as I ate about 10% of it right out of the food processor lol.
Made this and I’m in love! Can’t decide between this and the BBQ white bean hommus, so I’ll just keep making both!
Will have to try this using either pinto beans or black eyed peas. I am out of black beans.
I think pinto beans would be the best option then.
I made this tonight. I will have to take your word for it that it is better in a couple of hours. I can’t stop eating it long enough to put it up. I made it just as you write but I didn’t have liquid smoke so I used roasted/ blackened poblanos with the skin removed. I think it is the best I have ever tasted. Thanks! By the way, I found you through the ” what to eat not to die “Facebook page. Someone linked your receipe.
Thank you so much Mariann for the wonderful feedback! This and the BBQ White Bean hummus are my favorite dips and I know what you mean….hard to stop eating it!
Hi Brandi!! This dip looks wonderful!! Can you recommend a tortilla chip, or explain how to make them? I need a chip option that is somewhat healthy, but tastes good!! I saw your comment about the brown rice tortilla wraps that you first tried for your Easy Vegan Mexican Breakfast Wraps being less than satisfying, and. . . yuck!! I bet this dip also might be good with veggie chips. I’d appreciate your ideas. I LOVE your blog!! 🙂 Thank you.
Okay. I just did a taste comparison between this recipe and a jar of black bean chipotle dip from Trader Joes.
The texture is about the same. The color is the same. TJ’s is definitely faster if you don’t count travel time to the store.
But Brandi’s recipe just surpasses TJ’s offering in flavor. It’s smokey with a bit of heat and the lime juice gives it that eye-opening kick. After doing the comparison, I polished off a big handful of baby carrots and half Brandi’s recipe!!
Definitely worth the time.
Really easy to make. I wanted a little more heat so added cayenne. Was yummy, but looking forward to tasting it tomorrow after it has melded.
Wonderful! So glad you enjoyed it! Yes, I always add fresh chopped jalapeno on top like in the photos so it’s nice and spicy and some jalapenos definitely vary in their heat level, so feel free to add more if needed!
Not vegan but I made this and we love it! Our vegan friend will love it! Thank you for.this recipe.
So happy to hear that Shawn, thank you so much for the lovely feedback!
I made this but I didn’t have the red peppers and jalapeño but my black beans were spicy in the can . I made a mistake when I bought it so it was perfect …it was very good I can’t wait to make it again with the proper ingredients ..super good ! I baked my own flour tortilla chips with olive oil and I hint of salt . I coul have eaten the entire container .
My local grocery store is out of liquid smoke but I’d love to make this today! Any substituons? Tragic results if I omit?
You can try adding smoked paprika instead!
I found this recipe last fall and have been making it every 2-3 weeks since. I absolutely love it and so does my husband. I’ve substituted a fresh jalapeño Mexican sauce and pickled jalapenos when I ran out of fresh ones. I’ve also incorporated some small Thai green chilis that I cook up with the onion at times. Thanks so much for a great vegan recipe!
That is so awesome to hear Carol, thank you for the lovely feedback!
This simple recipe is loaded with flavor!! Thank you fir sharing.
Looks and sounds delish… You don’t cook the beans first, though? What happens to the texture/flavour if I pan/saute the beans first? –Tim
The beans in the can are already cooked! So no need to cook them, but you can if you want to serve it warm!
Just finished making this.
It’s not yet cooled but the taste is just right!
Really good!
Thanks ( I doubled the garlic )
Awesome Ginnie!