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    Home Β» Recipes Β» Black Bean Dip with Toasted Cumin and Fennel

    Black Bean Dip with Toasted Cumin and Fennel

    Feb 6, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 8 Comments

    70 shares
    Jump to Recipe >
    Black Bean Dip Recipe Pin

    I'm going to say it. This black bean dip might be the best dip I've ever made. I'll no doubt feel the need to update that claim in future, but right now it's true.

    With the delicious nuttiness of toasted cumin and the subtle aniseed notes of toasted fennel, it combines store-cupboard staples with fresh ingredients for a flavour explosion that's vegan, nut-free, and gluten-free.

    Vegan Black Bean Dip with Toasted Fennel Seeds

    As is the case with many dip recipes, it's all about having a taste and tweaking the flavours as you see fit. You may also want to add a little extra water to help things blend together and give a smoother final consistency.

    If you'd like to explore a few other legume-based vegan dip recipes, check out this easy hummus, lemony butter bean dip, broad bean and mint dip, or kidney bean dip.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Nutrition 🌱
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Is black bean dip healthy?

    Black beans are a healthy and nutritious ingredient rich in vitamins, fibre, and plant-based protein. If you're looking to reduce the fat content of this dip, you could always replace some (or all) of the oil with extra water when blending.

    In one serving of this recipe (as written), you'll find:

    • Calories: 165 kcal
    • Fibre: 8 g (33% of RDA)
    • Fat: 8 g (12% of RDA)
    • Protein: 7 g (14% of RDA)

    For more healthy black bean recipes, take a look at this black bean curry, black bean soup, these jackfruit and black bean tacos, and these gluten-free black bean burgers.

    Drained Black Beans with Spices and Fresh Lime

    What you'll need

    This simple recipe uses a combination of store-cupboard staples and fresh flavours. To make the dip, you'll need:

    • Black beans for the base
    • Fennel seeds toasted for a light aniseed flavour
    • Cumin seeds toasted for nuttiness
    • Fresh coriander and lime (zest and juice) for fragrance
    List of Vegan Ingredients to Make Black Bean Dip

    How to make vegan black bean dip

    Heat a pan on medium heat (no oil) and add the cumin seeds and fennel seeds.

    Dry-toast for a couple of minutes, moving the pan regularly, until the seeds start to release their aroma and gently brown. Turn off the heat and set aside.

    Recipe Process Shot – Toasting Cumin Seeds and Fennel Seeds

    To a food processor, add the drained black beans, lime zest, lime juice, garlic, olive oil, chilli, fresh coriander, and toasted cumin and fennel seeds.

    If you like, you can save some of the seeds and coriander leaves for serving.

    Recipe Process Shot – Ingredients in Food Processor Before Blending

    Add four tablespoons of water, season with salt and pepper, and blend for a minute or two until smooth, stopping to scrape down the sides if necessary.

    For a smoother, lighter consistency, continue to add small amounts of extra water.

    Adjust the seasoning to taste, adding any extra lime, chilli, salt, or pepper, and serve.

    Recipe Process Shot – Black Bean Hummus in Food Processor After Blending

    Serving suggestions

    I like to top this off with some of the fresh coriander and toasted seeds that I set aside before blending. It's great with tortilla chips, crisps, flatbread, cruditΓ©s, or even just smeared across a slice of toast.

    You could also use it as a spread in wraps along with the likes of baked falafel, roasted cauliflower, or even leftover vegan haggis. Nice.

    Black Bean Dipping Sauce in Bowl Overhead

    Recipe FAQ

    Can I make this with other beans?

    This recipe works with most canned or pre-cooked beans. For dried beans, make sure you cook them thoroughly beforehand (see my beginner's guide to pulses for more info).

    Is this dip gluten-free?

    Yes, this recipe is gluten-free as written. You may want to ensure that any sides or accompaniments are also gluten-free.

    How long will it keep in the fridge?

    This should keep well in the fridge for up to four days.

    Can black bean dip be frozen?

    You can freeze the dip for 4-6 months. Defrost before serving and don't re-freeze.

    Variations and tips for black bean dip

    • Chilli: Heat levels can vary, so I'd suggest starting small and adding more to taste.
    • Lime: Remember to grate the zest before juicing!
    • Optional step: To reduce the intensity of the raw garlic, you can chop it and add to a bowl with the lime juice for a few minutes before adding to the blender.
    Vegan Black Bean Dip in Serving Bowl

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Green Pea Hummus
    • Aubergine Zaalouk
    • Simple Homemade Hummus
    • Hearty Black Bean Soup
    • Pinto Bean Soup with Chilli and Lime
    • Kidney Bean Dip
    • Black Bean Curry with Cashew Cream

    You can also check out my full list of vegan dips and snacks.

    Full recipe

    Vegan Black Bean Dip in Serving Bowl

    Black Bean Dip with Cumin and Fennel Seeds

    The Pesky Vegan
    Featuring toasted cumin and fennel seeds, this vegan black bean dip combines store-cupboard staples with fresh ingredients for a flavour explosion that's nut-free and gluten-free.
    5 from 3 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Appetizer, Snack
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 165 kcal

    Ingredients
     

    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 1x 14 oz (400 g) tin black beans, drained and rinsed
    • 1 lime, zest and juice (plus more to taste)
    • 1 clove garlic, peeled
    • 2-3 tablespoons extra-virgin olive oil
    • 1 fresh chilli, deseeded and roughly chopped (optional, see notes)
    • Small handful fresh coriander (approx. 0.5 oz / 15 g)
    • 4 tablespoons cold water (plus more if necessary)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat a pan on medium heat (no oil) and add the cumin seeds and fennel seeds. Dry-toast for a couple of minutes, moving the pan regularly, until the seeds start to release their aroma and gently brown. Turn off the heat and set aside.
    • To a food processor, add the drained black beans, lime zest, lime juice, garlic, olive oil, chilli, fresh coriander, and toasted cumin and fennel seeds. If you like, you can save some of the seeds and coriander leaves for serving.
    • Add four tablespoons of water, season with salt and pepper, and blend for a minute or two until smooth, stopping to scrape down the sides if necessary. For a smoother, lighter consistency, continue to add small amounts of extra water.
    • Adjust the seasoning to taste, adding any extra lime, chilli, salt, or pepper, and serve (see suggestions above).
      πŸ“Έ See recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Chilli: Since heat levels can vary from one variety to another, I'd suggest starting with a small amount and adding more to taste.
    Lime & garlic: Limes and garlic cloves will vary in size, so start small and add more if necessary. Also, remember to grate the lime before juicing!
    Optional step: To reduce the intensity of the raw garlic, you can chop it and add to a bowl with the lime juice for a few minutes before adding to the blender.
    Oil-free: If you're looking to reduce the fat content of this dip, you could always replace some (or all) of the oil with extra water when blending.
    Storage: Store this dip in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Sweet Potato and Black Bean Chilli
    • Smoky Mushroom PΓ’tΓ©
    • Roasted Black Beans
    • Broad Bean Dip with Mint
    • Jackfruit and Black Bean Tacos
    • Tofu Cream Cheese
    • Vegan Three-Bean Salad
    Β 
    * The nutrition info below is for one serving, based on a total of four servings and using two tablespoons of oil.

    Nutrition

    Calories: 165kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 679mgPotassium: 377mgFiber: 8gSugar: 1gVitamin A: 308IUVitamin C: 14mgCalcium: 56mgIron: 3mg
    Nutrition Facts
    Black Bean Dip with Cumin and Fennel Seeds
    Amount Per Serving
    Calories 165 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 679mg30%
    Potassium 377mg11%
    Carbohydrates 20g7%
    Fiber 8g33%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 308IU6%
    Vitamin C 14mg17%
    Calcium 56mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword black bean hummus, black bean recipe, hummus substitute
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Ren

      June 05, 2023 at 6:13 pm

      5 stars
      The first time I made this it was lovely. I only had a tin of black eye beans so used them, and the result was think almost like a pate.
      I left it thick and it was delicious on crackers with sprouted lentils on top.

      Just tried this again with some black beans, and the result was much wetter, I think it was my beans, there didn't seem many in the tin.

      Can recommend it with black-eye beans though! I'll make it again with them next time πŸ™‚

      Reply
      • The Pesky Vegan

        June 11, 2023 at 7:16 am

        Sounds great, thanks for the review and suggestions!

        Reply
    2. Jan

      April 22, 2023 at 8:26 am

      5 stars
      I have made this twice now. The first time, the lime was a bit too strong for my liking, so the second time I used about half the zest and juiced the whole lime. I also found I got the texture I like without adding any water.
      Next time, I might grind the seeds after roasting for a smoother texture.
      It's not the most attractive dish I ever made but it tastes great!!!
      Try it in your fajitas and you won't be disappointed! I served my mushroom fajitas with this dip and a tomato salsa. A great success.
      Thanks Alistair for another fab recipe.

      Reply
      • The Pesky Vegan

        April 26, 2023 at 7:08 am

        Cheers Jan, I absolutely love this one and agree it's great in wraps!

        Reply
    3. Ada

      February 07, 2023 at 7:58 pm

      5 stars
      Yum yum

      Reply
      • The Pesky Vegan

        February 09, 2023 at 8:20 pm

        Cheers Ada!

        Reply
    4. Kate

      February 07, 2023 at 4:48 pm

      Looking forward to trying this. And it won't be the first time to use beans mixture as toast spread.

      Reply
      • The Pesky Vegan

        February 09, 2023 at 8:20 pm

        Deconstructed beans on toast!

        Reply

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