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Black Bean Dip

© 2013 Chef Marvin Woods


  • 4 tablespoons olive oil
  • 1 tablespoon, garlic (4 garlic cloves), peeled and minced
  • 1/2 medium red onion, chopped
  • 2 (16-ounce) cans reduced sodium black beans, drained and rinsed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper


Place a small sauté pan on the stove over medium heat. Add the oil and garlic and cook for 2 minutes or until the garlic starts to turn golden brown. Remove the pan from the heat. Place all of the other ingredients in a food processor and puree. Add the garlic and the oil. Season with salt and pepper.


8 servings

Nutritional Information

Calories: 159
Calories from fat: 65 (40%)
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 6g
Carbohydrates: 18g
Fiber: 6g
Sodium: 75mg
Sugars: 1g

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