Did someone say bean dip? This vegan bean dip is hot, zesty, and full of deliciousness. It’s packed with cooked pinto beans, garlic, onions, and cumin for a bit of a kick. It makes other party dips look bland!
Chippin’ & Dippin’- it’s kind of become my theme of late. With summer in full stride, it’s been full of family get togethers, backyard hangs, and potlucks!
With that, I have been trying out some new recipes to cook up and serve at these get-togethers. So far, I have made:
While chips and salsa do have some nutritional benefits, I knew I could improve on my dip options. And now, I’ve perfected a delicious vegan bean dip to serve with some homemade tortilla chips. This creamy bean dip recipe is rich and creamy with a hint of cumin.
Not only is this dip super versatile, but bean dips are full of protein and fiber. I make a point to eat beans almost daily and this bean dip is a good way to up my intake.
Note: For a complete list of ingredients and instructions on how to make this bean dip recipe, keep scrolling down until you see the recipe card!
Tips On How To Make A Vegan Bean Dip
I hope that you are as in love with this vegan bean dip recipe as I am. I love simple recipes like this that can quickly be thrown together, especially if it gives me an excuse to eat chips and dip.
Here are a few tips to help you when making this bean dip for your next party. Follow these tips and your dip is going to turn out amazing.
I used pinto beans but you can easily use any other kind of bean, like black beans or another creamy heirloom bean.
Making homemade tortilla chips is an optional step of this recipe, but one I would do if you can. This bean dip will be just as tasty if you eat it with store-bought chips, so don’t worry if you can’t!
I keep these plain with sea salt, but if you wanted to get fancy, you could make spiced chips! A mixture of cayenne, cumin, garlic powder, and salt taste amazing on freshly baked chips.
Use an Instant Pot to cook the pinto beans. Using the IP can really cook the beans to perfect in a short amount of time and it can be programmed to cook perfectly. Just enough to be able to mash the pinto beans.
If you don’t have or don’t want to use dried beans, you can use canned instead. Canned beans will work just as well and are a great option if you don’t have time to cook dried beans from scratch.
If you are not vegan, you can always substitute the vegan cheese with equal amounts of regular pepper jack or mozzarella cheese.
If you are making the dried beans on the stove without an Instant Pot, make sure to soak them the night before this will help to cut back on the cooking time significantly.
How To Add Some Variety To Pinto Bean Dip
To make this bean dip spicy, chop up some fresh jalapeños and mix it in!
Add a mixture of caramelized onions, cumin, and cayenne for a spiced version.
Top liberally with cilantro and scallions. Then, dip to your heart’s content!
What To Serve With This Bean Dip Recipe
This deliciously spicy bean dip is amazing when paired with homemade tortilla chips. Together, they make the perfect homemade side dish!
You can also use any kind of store-bought tortilla chips as well to make this a faster recipe. This bean dip also makes a tasty dip for cut vegetables, such as carrots, celery, radishes, and bell peppers!
1/2 white or yellow onion, peeled and cut into fourths
4 large garlic cloves, smashed
3/4 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, omit for less spicy version
1cuppico de gallo
1/2cup shredded cheddar cheese– vegan as desired
1 lime, juiced
Homemade Tortilla Chips
15 corn tortillas
sea salt, for sprinkling
Cook the beans, Instant Pot Version: Place beans, onions, garlic, salt and 5 cups water in the base of an Instant Pot and close, with the vent turned to seal. Cook on high pressure for 35 minutes, then natural release.
Cook the beans, stove top version: For faster cooking time, soak the beans overnight in cold water. Pour off the water and place the soaked beans in a large pot along with the onions, garlic and salt, covering with water by 4-5 inches. Bring to a boil, then reduce heat to medium-low and cover, cooking until beans are tender about 2-4 hours.
Make the dip. Drain the beans, reserving the liquid then add to the base of a food processor along with the cumin, cayenne, pico de gallo and 1/2 cup of bean cooking liquid. Pulse until mostly smooth, then add in the cheese, lime juice and pulse a few more times to incorporate. For a creamier dip, add in more reserved cooking liquid as desired. Taste, adding more salt as needed.
Make the baked tortilla chips, oven version: Preheat oven to 400 degrees F. Stack the tortillas and slice them in 1/2, then each section into 1/2, then each section into 1/2 again so you have 8 slices per each tortilla. Place in a single layer on a baking sheet and spray with cooking oil, then lightly sprinkle with salt. Bake for 6 minutes, then flip and bake another 4-5 minutes until toasted and crispy. Sprinkle with more salt, if desired and serve. Store any remaining chips in an airtight container.
Make the baked tortilla chips, Air Fryer version. Cut tortillas as directed above, then place tortillas in the air fryer basket and spray with cooking spray then sprinkle with salt. Cook at 350 degrees F for 4-6 minutes. If the chips need longer, cook an additional 1-2 minutes.
To make this dip with canned beans, substitute 6 cups cooked beans.
We LOVE this dip for sharing with a crowd, but if you want to make a smaller version then you can cut the recipe in half and prepare as directed.
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.