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    Home » Recipes » Kidney Bean Dip with Chilli, Cumin, and Coriander

    Kidney Bean Dip with Chilli, Cumin, and Coriander

    Jun 22, 2021 by The Pesky Vegan | 13 Comments

    256 shares
    Jump to Recipe >

    This kidney bean dip is a delicious way to turn a simple can of beans into something special. Featuring chilli, ground cumin, fresh coriander, and lime, it's a Mexican-inspired hummus alternative that's both vegan and gluten-free.

    Kidney Bean Dip in Bowl with Chilli and Coriander

    The recipe below will provide roughly four servings, but you can easily scale up the amounts for a larger quantity. In terms of the flavours and heat, it's best to start small and add more to suit your taste (see recipe notes).

    For similar dips, check out these recipes for easy homemade hummus, broad bean dip, and lemony butter bean dip.

    Kidney Bean Dip Served on Outdoor Table

    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.

    Can you make dip with kidney beans?

    You sure can. This dip is kind of like a spicy kidney bean hummus, using the red-skinned legumes instead of the traditional chickpeas. Technically speaking, you can create a creamy dip from most bean varieties.

    Where do kidney beans come from?

    Kidney Beans in Bowl

    Kidney beans are native to Central America and Mexico, but these days are grown all over the world in regions including India, Brazil, and the USA.

    When you buy kidney beans in a can or tin, they've already been pressure-cooked and are ready to use in any recipe that calls for them. If using dried kidney beans, these will need to be thoroughly pre-cooked before using in a dish like this.

    For more information about beans and other legumes, see my beginner's guide to pulses.

    Are kidney beans healthy?

    Kidney beans are a great source of nutrients including vitamins, fibre, and plant-based protein, making them popular in diets the world over. If you're interested in cooking more healthy recipes with kidney beans, check out this vegan rajma masala (kidney bean curry), three-bean salad, and easy vegan chilli.

    What you'll need

    This kidney bean dip uses simple ingredients with a few extra flavours to give it a Mexican-inspired twist:

    • Kidney beans for the base
    • Lime zest and juice for fragrance and zing
    • Chilli, cumin, and garlic to pack a flavourful punch
    • Fresh coriander to bring it all to life
    Ingredients to Make Mexican Bean Dip

    How to make kidney bean dip

    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 (1). Otherwise, continue with the next step.

    To a food processor, add the drained kidney beans, lime zest, lime juice, garlic, olive oil, chilli, cumin, and fresh coriander (2). Season with salt and pepper and blend for a minute or two until smooth, stopping to scrape down the sides if necessary.

    How to Make Kidney Bean Dip Process Shots

    Add two tablespoons of cold water and blend again until smooth (3). The cold water helps to make the dip lighter and creamier, so keep adding small amounts until you have the desired consistency.

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

    Serving suggestions

    Serve this kidney bean dip as it is or top with a little extra olive oil and fresh coriander. It's great with tortilla chips, crisps, or flatbread, or as a spread in wraps along with roasted cauliflower or crispy baked falafel.

    Kidney Bean Dip with Chilli, Cumin, Coriander and Lime

    Recipe FAQ

    Can I make this with other beans?

    This recipe should work well with most beans, provided these are canned or thoroughly pre-cooked (if starting with dried beans). See my beginner's guide to pulses for more info.

    Is kidney bean dip gluten-free?

    Yes, this recipe is 100% gluten-free. If necessary, you'll want to make sure that any sides are also gluten-free.

    Can I make it without oil?

    To make this dip oil-free, simply replace with a few extra tablespoons of water until you have the desired consistency.

    How long can I store it in the fridge?

    Refrigerate this dip in an airtight container for up to four days.

    Can I freeze it?

    You can freeze this kidney bean dip for 4-6 months. Defrost thoroughly before serving and don't re-freeze.

    Variations and tips for kidney bean hummus

    Blended Bean Dip in Food Processor
    • Chilli: Heat levels can vary greatly from one variety to another, so start small and you can always add more to taste. If you prefer more of a kick, leave the seeds in.
    • Lime & garlic: Limes and garlic cloves will vary in size, so start small and add more if necessary.
    • Lime zest: Remember to grate the lime before juicing!
    • Olive oil: For homemade dips, I'd always suggest using a good-quality extra-virgin olive oil.

    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 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Lemony Butter Bean Dip
    • Smoky Mushroom & Red Lentil Pâté
    • Tofu Cream Cheese
    • Vegan Kidney Bean Curry
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Broad Bean Dip with Mint & Lemon
    • Spicy Pinto Bean Soup
    • Crispy Smoky Roasted Chickpeas

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

    Kidney Bean Dip with Cumin, Coriander and Lime

    Kidney Bean Dip with Chilli, Cumin and Coriander

    The Pesky Vegan
    This Mexican-inspired kidney bean dip features spices and delicious flavours for a vegan hummus alternative that's also gluten-free.
    4.80 from 5 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Appetizer, Snack
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 156 kcal

    Ingredients
     

    • 1x 14 oz (400 g) tin red kidney 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 red chilli, deseeded and roughly chopped (see notes)
    • 1 teaspoon ground cumin
    • Small handful fresh coriander (approx. 0.5 oz / 15 g)
    • 2 tablespoons cold water (plus more if necessary)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • 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. Otherwise, continue with the next step.
    • To a food processor, add the drained kidney beans, lime zest, lime juice, garlic, olive oil, chilli, cumin, and fresh coriander (saving some to serve). Season with salt and pepper and blend for a minute or two until smooth, stopping to scrape down the sides if necessary.
    • Add two tablespoons of cold water and blend again until smooth. The cold water helps to make the dip lighter and creamier, so keep adding small amounts until you have the desired consistency.
    • Adjust the seasoning, adding extra lime, chilli, salt, or pepper to taste. Serve with tortilla chips or use as a spread in wraps (see post above for more serving suggestions).
    Rate this recipe 👇

    Notes

    Chilli: Heat levels can vary greatly from one variety to another, so start small and you can always add more to taste. If you prefer more of a kick, leave the seeds in.
    Lime & garlic: Limes and garlic cloves will vary in size, so start small and add more if necessary. If I have small garlic cloves, I'll probably use two instead of one.
    Lime zest: Remember to grate the lime before juicing!
    Olive oil: For homemade dips, I'd always suggest using a good-quality extra-virgin olive oil.
    Oil-free: If you don't want to use oil, simply replace this with a few extra tablespoons of cold water.
    Storage: You can 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:
    • Lemony Butter Bean Dip
    • Smoky Mushroom & Red Lentil Pâté
    • Easy Chickpea Hummus
    • Vegan Kidney Bean Curry
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Guacamole with Chunky Tomatoes
    • Spicy Pinto Bean Soup
    • Crispy Smoky Roasted Chickpeas
     
    * The nutrition info below is for one serving, based on a total of four servings. 

    Nutrition

    Calories: 156kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 551mgPotassium: 345mgFiber: 6gSugar: 3gVitamin A: 375IUVitamin C: 23mgCalcium: 45mgIron: 2mg
    Nutrition Facts
    Kidney Bean Dip with Chilli, Cumin and Coriander
    Amount Per Serving
    Calories 156 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 551mg24%
    Potassium 345mg10%
    Carbohydrates 18g6%
    Fiber 6g25%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 375IU8%
    Vitamin C 23mg28%
    Calcium 45mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword hummus substitute, kidney bean recipe, spicy vegan dip
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Jill

      August 19, 2022 at 2:05 pm

      5 stars
      An absolutely delicious dip!! I really think the other reviewer's review of 4 stars is unfair considering the enormous amount of substitutions made. It makes no sense to rate a recipe when you barely follow it. I followed this recipe to the letter and it made an insanely tasty dip that I will DEFINITELY be making again, over and over!

      Reply
      • The Pesky Vegan

        August 22, 2022 at 7:21 am

        Thanks Jill, glad you enjoyed the recipe!

        Reply
        • Rada

          January 30, 2023 at 10:53 am

          5 stars
          The dip is delicious!
          Made sweet potato tacos with it☺️

          I totally agree with Jill! 4 stars for a completely different recipe, wtf?! Absolutely unfair

          Reply
          • The Pesky Vegan

            January 31, 2023 at 8:10 pm

            Ha thanks, appreciate it!

            Reply
    2. Agnes Franklin

      November 13, 2021 at 12:06 am

      5 stars
      Perfect next time I would make a double batch!

      Reply
      • The Pesky Vegan

        November 15, 2021 at 11:59 am

        Great to hear, thanks for the review!

        Reply
    3. Dagmar

      June 23, 2021 at 4:32 pm

      easypeasy-ly done in no time!
      Somehow I missed that there is oil in it, I took the pic for lemon juice but it actually tastes fab even without the oil.

      Reply
      • Dagmar

        June 23, 2021 at 4:34 pm

        5 stars
        missed to add stars...

        Reply
      • The Pesky Vegan

        June 24, 2021 at 7:27 am

        Great to hear, and thanks for leaving a review as well!

        Reply
    4. Angie

      June 23, 2021 at 4:48 am

      This sounds like a great take on a Mexican flavored bean dip. Since I am oil-free, I will not drain the beans but process with the canning liquid. I do this with regular chickpea hummus and it makes for a creamy smooth dip. It will make the dip a little more rosy colored and I think it will be delicious. I will let you know when I try it.

      Reply
      • The Pesky Vegan

        June 23, 2021 at 11:23 am

        Sounds good, let me know how you get on!

        Reply
        • Angie

          June 23, 2021 at 4:13 pm

          4 stars
          I am giving this recipe four stars because I made some adjustments and so it is not the exact recipe but turned out pretty dang good! I used what I had on hand so the adjustments I made were: do not drain the beans; use the canning liquid instead of EVOO. No fresh chilli, so used 1 teaspoon chili powder (McCormack brand). No fresh coriander on hand, so used two teaspoon ground coriander (figuring a "small handful" as about 1/4 cup so half amount of fresh). Lime juice from a bottle (I live in Utah and the limes are hit and miss for quality). No water needed as consistancy was on the loose side; it will firm up a little when chilled but should be just right for dipping. The color is more brownish red but I think that is from the chili powder as the canning liquid was clear. My husband dipped a tortilla in it and declared it "just like Frito-Lay bean dip!" High praise indeed! LOL.

          Reply
          • The Pesky Vegan

            June 24, 2021 at 7:26 am

            Sounds good, thanks!

            Reply

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