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.
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 lemony butter bean dip, broad bean and mint dip, or kidney bean dip.
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- Nutrition 🌱
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- FAQ ❓
- Variations 🔀
- Recipe 👨🍳
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, and these jackfruit and black bean tacos.
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
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.
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.
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, crudités, 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.
Recipe FAQ
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).
Yes, this recipe is gluten-free as written. You may want to ensure that any sides or accompaniments are also gluten-free.
This should keep well in the fridge for up to four days.
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.
Keep in touch
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Lemony Butter Bean Dip
- 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
Black Bean Dip with Cumin and Fennel Seeds
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
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).📸 See recipe steps >📖 Table of contents >
Notes
- Sweet Potato and Black Bean Chilli
- Smoky Mushroom Pâté
- Roasted Black Beans
- Broad Bean Dip with Mint
- Jackfruit and Black Bean Tacos
- Tofu Cream Cheese
- Vegan Three-Bean Salad
Nutrition
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Ren
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 🙂
The Pesky Vegan
Sounds great, thanks for the review and suggestions!
Jan
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.
The Pesky Vegan
Cheers Jan, I absolutely love this one and agree it's great in wraps!
Ada
Yum yum
The Pesky Vegan
Cheers Ada!
Kate
Looking forward to trying this. And it won't be the first time to use beans mixture as toast spread.
The Pesky Vegan
Deconstructed beans on toast!