Black Bean Dip with Toasted Cumin and Fennel

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.

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.

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.
• Storage: Store this dip in the fridge for up to four days or freezer for up to six months.

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 👇

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

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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.