Vegan Black Bean Dip

  • 1 teaspoon canola oil 
  •     ¼ cup onion, finely diced    
  •     1-2 jalapeños, seeded, finely diced    
  •     ½ teaspoon ground cumin Sprinkle of cayenne 
  •     2 cups black beans, canned or homemade (page 238), drained   
  •     ¼ cup water or saved bean broth       
  •     Juice of one lime 
  •     Salt

In small skillet over medium heat, add oil and sauté onions and jalapeño for 1 to 2 minutes. Stir in cumin and cayenne. Remove from heat.  Add beans and bean broth to onion and pepper mixture in food processor. Pulse until not quite smooth. Add lime juice and salt. Taste and adjust flavors.


Jalapeños have been bred to be milder than they used to be. To find a hot one, you really must taste. If you want more heat, just leave in the seeds and membranes.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.