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
- 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
- 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.