Tex-Mex Black Bean Dip with Roasted Garlic and Cilantro

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A smoky, flavorful black bean dip featuring roasted garlic and fresh cilantro, perfect for chips or as a party appetizer. This Latin American-inspired snack recipe (vegan, gluten free), ready in about 10 minutes, blends canned black beans, roasted garlic cloves, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, drained and rinsed canned black beans
• 6 roasted garlic cloves
• 2 tbsp fresh lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 1/4 cup (adjust for desired consistency) water

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 2 cups drained black beans, 6 roasted garlic cloves, 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt.
2. Step 2: Pulse the mixture until smooth but still slightly textured, scraping down the sides as needed. Add 1/4 cup water gradually to reach your preferred creamy consistency.
3. Step 3: Transfer the dip to a serving bowl and stir in 1/4 cup chopped fresh cilantro for a bright herbal note.
4. Step 4: Serve immediately with tortilla chips, vegetable sticks, or use as a spread for sandwiches.