This Healthy Black Bean Dip recipe is like no other because of the secret ingredient: roasted red peppers! This crowd pleasing, perfect-for-a-party healthy black bean dip brings a ton of flavour to the table - literally. The canned black beans get a major boost from paprika-dusted roasted red peppers, a classic spice combos of cumin, chili powder and onion powder, and it’s all brought to life with fresh cilantro and bright lime juice. Naturally vegan and gluten-free, this is one of the best black bean dip recipes out there!
Can we please gather around and talk about this amazing black bean dip please!?
This recipe was on regular rotation for pool parties at our place this year and after a few tweaks of the recipe, it’s now dialed in baby.
If you like black beans in general, I think you’ll love this healthy dip recipe.
This recipe for black bean dip is SO PACKED with nutrition that the dip has more hummus vibes - no runny dips here today🚫
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It's easy to make, healthy and suuuuper delicious.
Why not keep up the black bean train with this recipe for Summer Corn and Black Bean Salsa, perfect for a get together and these Easy Black Bean Stuffed Sweet Potatoes with Avocado.
It’s black bean central!
📝Ingredients for black bean dip
The ingredients for this easy black bean dip recipe are simple and fresh.
Here’s what you’ll need:
- Canned black beans - rinsed and drained
- Red, yellow or orange peppers - any colour (except green) would be great
- Paprika
- Chili powder
- Garlic powder
- Cumin
- Kosher salt
- Limes for fresh lime juice
- Parsley
- Cilantro
- Olive oil
See recipe card for quantities.
🥣How to make a healthy black bean dip
This is a super easy recipe-here’s the high level steps for how to make this black bean dip:
Roast your prepped peppers at 425 degrees F for 25 minutes. When done, put all ingredients into the food processor.
Blend ingredients on high for about 3-4 minutes total, scraping the sides every 30 seconds.
See recipe card below for more details and tips.
💃Variations
Here’s a couple ways to change things up a bit with this dip.
- 🌽Add corn kernels - a lot of black bean dips out there have corn in them. And why not?! Corn and black beans is a natural and delicious pairing. If you’re looking to add some corn niblet goodness into this recipe, I’d suggest stirring in about ½ cup of corn niblets after you run the dip through the food processor
- 🧀Say Cheese - once you’ve got this dip all blended and into a serving bowl, you could also add some cheese on top to change it up. I would suggest cojita or feta cheese. Either cheese would be a welcome addition to the dip
- 🔥Add spice - looking for some heat? Add cayenne pepper, dried chili flakes or some finely diced jalapeño in the final stages of blending all the ingredients together
- 🥑Next level guacamole - adding chunks of avocado on top of this dip just says ”hello, I am delicious; come and eat me please”. Try it and you won’t be disappointed
🔪Equipment
All you need for this recipe is a dish to roast the peppers in (I like my square glass dish) and a food processor.
I’m sure you could also use a high-speed blender if you don’t have a food processor.
🥡Storage and Freezing
This black bean dip is a fabulous make-ahead dish because it’s good in the fridge for up to 5 days after you make it!
If you need to get ahead on party-prep, this is a fabulous dip to make ahead. Follow the recipe as written for best results and store in an air-tight container for up to 4 days.
You can freeze this dip for up to 3 months in an air tight container in the freezer.
Psst - since this black bean dip recipe lasts for so many days, why not make it as part of your healthy meal prep? I'll have this in the morning spread on gluten-free toast or at lunch with gluten free crackers😋
🙋♀️What to serve with black bean dip
This black bean hummus dip is perfect for well, dipping!
Here are some perfect choices to dip-dip-dip your black bean heart out:
- Gluten-free tortilla chips
- Mexican corn chips, like these from Neal Bros
- If you're feeling really energetic, make your own gluten-free tortilla chips like these ones
- Gluten-free rice crackers
- Cucumber wedges
- Carrot sticks
- Cherry tomatoes
And if you're making this for a crowd and not everyone needs the gluten-free aspect, this black bean dip goes great with mini naan bread (or large naan cut up into triangles.)
❓Should black bean dip be served hot or cold?
This black bean dip is best served at room temperature - right after you make it.
Or make it ahead for a party and just take it out of the fridge to let it come to room temperature before you want your guests to dig in.
I've never heated this dip up so not sure if that would work but if you tried it, I would heat on low in a saucepan on the stove.
Hope you love this healthy black bean dip like we do!
~April
More gluten-free summer recipes to check out
- Creamy Chicken, Black Bean & Corn Salad (no lettuce)
- Cajun Salmon with Corn Salsa
- Watermelon Feta Mint Salad
- Shortcut Chicken Shawarma Meal Prep with Coconut Basmati Rice
📖 Recipe
Healthy Black Bean Dip
Equipment
- 1 Food processor
Ingredients
- 2 cups canned black beans rinsed and drained, about 16 oz
- 3 medium bell peppers red, yellow or orange
- 1 teaspoon chilli powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- 3 limes
- ½ cup parsley
- ½ cup cilantro
- 1 tablespoon olive oil
Instructions
- Pre-heat oven to 425 degrees F. Prepare the peppers for roasting by cutting off the sides and end from the pepper. Take out all the seeds and white parts. Place the peppers on a baking dish and drizzle with olive oil and sprinkle with paprika and some kosher salt. Bake in oven for 25 minutes.
- While peppers roast, add the black beans, spices, parsley, cilantro, and olive oil to the food processor. Cut the limes in half and squeeze the fresh lime juice on top of everything.
- When the peppers are done roasting in the oven, carefully add them to the food processor too. It’s fine if they’re still warm from the oven.
- Blend the dip ingredients up on high for about 3-4 minutes total. Pause about every 30 seconds or so to scrape the sides of the bowl down.
- Your dip is ready! Serve right away or store in the fridge for up to 4 days before serving.
Notes
- After blending the first few times, taste your dip - does it need more salt? Lime juice? Adjust to your taste
- So much of the delicious flavour in this dip comes from those gorgeous roasted red peppers. And since you'll be turning the oven on, why not do a few extras and make this Easy Black Bean and Roasted Red Pepper Soup (Instant Pot) too?
- Personally I like the consistency of this dip to be between a runny dip and a hummus - not too thick, but not too thin. Make it the consistency you want - for a thinner dip, reduce black beans by ~⅓ cup.
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