Black Bean DipBlack Bean Dip
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Black Bean Dip
3 cups Black Beans, cooked or canned
1-1/2 cup Water
1/4 cup Lemon Juice
1 - 6-oz. can Tomato Paste
1 Onion, small to medium size, peeled
1 tsp. Basil, sweet, dried
2 tsp. Chili Powder
1 tsp. Cilantro, dried
2 tsp. Cumin, ground

(To enlarge the photo of the Black Bean Dip, click on the photo or link)


Black bean dip is a great recipe for a veggie dip, topping for a baked potato, or as a salad dressing.  We like to have a meal of a large tossed salad with baked potatoes cut on it, and this black bean dip makes a great dressing.  Leftovers can easily be stored in a covered container in the refrigerator for a quick veggie dip snack or for a future meal.

Place all the ingredients into the container of a high speed blender (Vita-Mix type).  Cover the container, and run the blender at high speed until the ingredients are creamy smooth.  Use the tamper as necessary to insure uniform blending.

Pour or spoon into a serving bowl or storage container.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!