My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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simple black bean dip

Your opinions, honesty, thoughts, positivity, etc.

Thank you. 

I’m letting everything sink in for a few days and figuring out the best place to start.

Until then, is it cool if we just talk about this black bean dip?

simple black bean dip //edible perspective

Because I hear there is this big game on Sunday.  Who’s playing?  Can someone clue me in?  Is this the day where there is also a puppy-bowl?  I’m sure I’ll be around the TV for some of the action, but you will most likely find me elbow-deep in this dip.

Along with piles of salty blue corn tortilla chips.

simple black bean dip //edible perspective

5 reasons you should make this simple black bean dip:

  1. You most likely have every single ingredient you need in your pantry.
  2. It takes 5 minutes to throw together.
  3. It’s a good excuse to eat a lot of tortilla chips.
  4. Packed with protein + fiber and also gluten-free + vegan.
  5. It’s versatile!  Use this as a spread in a taco or burrito or slather it on a veggie sandwich. 

simple black bean dip //edible perspective

Better make a double batch.  You’re not going to want to share.

simple black bean dip //edible perspective

Print this!

Simple Black Bean Dip // gluten-free + vegan // yields ~1 1/4 cup

  • 1 small garlic clove, peeled
  • 1 3/4 cups black beans, rinsed + drained
  • 3 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime or lemon juice
  • 1/2 teaspoon cumin
  • 1/4 – 1/2 teaspoon salt + pepper
  • 1/8 teaspoon cayenne, optional
  • smoked paprika, optional
  1. In a large food process, pulse the garlic clove until finely chopped.  Scrape the sides of the bowl.
  2. Add in all other ingredients and blend until smooth, scraping the sides of the bowl as needed.  Taste and add more salt, pepper, or cayenne if desired.  Add more water for a thinner consistency.
  3. Chill until ready to serve.  Garnish with smoked paprika and a spritz of lime.  Serve with chips and/or veggies.

simple black bean dip //edible perspective

Football or not, this needs to be made.


Reader Comments (27)

These photos are absolutely gorgeous Ash! Let's face it, I'm always looking for excuses to eat some crunchy tortilla chips ;)
January 31, 2013 | Unregistered CommenterLee
You are talking my language with this one girl!
January 31, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
do you mean an entire head of garlic or just one clove. a whole head seems like quite a lot of raw garlic!
January 31, 2013 | Unregistered CommenterCB
@Lee - Much appreciated, Lee!

@CB - Ha! Definitely one small clove. :) I made another recipe yesterday where I roasted a whole head of garlic, so I must have gotten my words confused! Thanks for pointing that out!
January 31, 2013 | Registered CommenterAshley
A puppy-bowl!!! I want to do that instead. And eat all of this bean dip myself. Puppys and snacks. I like it.
January 31, 2013 | Unregistered CommenterKatie
Yum, I love black beans. And you're right, I do have all the ingredients in my cupboards! Score.
January 31, 2013 | Unregistered CommenterHerbivore Triathlete
I'm going to make this this weekend! It looks absolutely delicious and perfect given my lack of time. Happy (almost) weekend!
January 31, 2013 | Unregistered CommenterLisa
pinned, love it!
January 31, 2013 | Unregistered Commenterdana
Such an easy recipe, love this and can't wait to try it.

Puppy bowl, haha! I WISH!
Yum yum!! Definitely making this on Sunday... black bean dip will cure the flu, right??! I mean, what can't it do? ;) I agree, this is the best excuse to eat tortilla chips, and such a simple recipe!
January 31, 2013 | Unregistered CommenterChrista @ Edible Balance
My local supermarket has been out of black beans for the last 3 days. WTF? Perhaps everyone is making this dip? ;)
(If not, then they should! And I will too if I can ever get my hands on some black beans.)
I love a good, simple, dip like this! Looks lovely!
I read your previous post...and I am the same way! I have so many recipes I haven't posted because I get too scared myself.

I think your writing and photography are lovely, from the bit I've seen/read :)

And the black bean dip sounds delicious.
And SAN FRANCISCO (my home town) is playing!!! Against Baltimore.
January 31, 2013 | Unregistered CommenterJoyti
@Christa - Awww, feel better soon!!

@Amanda - Hahahaa, WTF indeed! I bet you could replace the black beans with black eyed peas or chickpeas, though. I HOPE everyone is making this dip. Thanks for the funny comment. :)

@Joyti - Thanks, Joyti! I truly appreciate your kindness. It means more than you know! Also, thanks for cluing me in on the game. hehe
January 31, 2013 | Registered CommenterAshley
Is that pink thing Fieastaware? I love it! If so, where did you get it? Jax?
February 1, 2013 | Unregistered CommenterKJR
whoa, the swirl on that dip makes it look like soft serve. totally my thing :) this will be served at this weekend's game for sure!
February 1, 2013 | Unregistered Commentersonia the mexigarian
@KJR - I don't believe so. I got a set of 4 in varying colors yearrrrs ago but can't remember from where. Possibly World Market..?

@Sonia - Enjoy! :)
February 1, 2013 | Registered CommenterAshley
Made your dip today and love it. I doubled the lemon (love lemon) and used a little less cumin. Made pita chips to go with it. Thanks for the healthy easy recipe!
February 1, 2013 | Unregistered CommenterJulie
@Julie - Awesome! Thanks for posting your changes. Glad you liked it!
February 1, 2013 | Registered CommenterAshley
As soon as I read this I dumped a bag of black beans into a pot to soak. I made this to bring into work tonight. Of course I had to taste test and it is delicious. It was quick and easy to make. The flavors are so complimentary and I love the hint of spice that lingers.
February 1, 2013 | Unregistered CommenterAimee
@Aimee - Thanks so much for the feedback. I enjoyed the lingering spice as well! :)
February 1, 2013 | Registered CommenterAshley
OMG this was amazing on its own but considering Sriracha gets put into EVERYTHING I make, well you can only imagine. ;)
February 3, 2013 | Unregistered CommenterKait
@Kait - YAY!! And that sounds like the perrrfect addition!
February 3, 2013 | Registered CommenterAshley
Is there a way to make this without a food processor? Would a blender work?
Also, is the olive oil required?
November 15, 2013 | Unregistered CommenterAnonymous
@Anon - I don't think a blender would work too well, as you would have to add a lot more liquid/oil to get it moving. The food processor blends in a different way and requires less liquid to turn into a smooth consistency. The olive oil is necessary for the recipe to turn out. You could try water but that will alter the smooth consistency and flavor.
November 18, 2013 | Registered CommenterAshley
Love this recipe and make it all the time and do so without the olive oil and think it is fabulous and don't miss it all.
January 7, 2014 | Unregistered CommenterTasha
Delicious. Thanks so much. I doubled and brought to a party.
January 25, 2014 | Unregistered CommenterRenie

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