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.
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.
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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 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
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.
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.
Recipe FAQ
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.
Yes, this recipe is 100% gluten-free. If necessary, you'll want to make sure that any sides are also gluten-free.
To make this dip oil-free, simply replace with a few extra tablespoons of water until you have the desired consistency.
Refrigerate this dip in an airtight container for up to four days.
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
- 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.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Kidney Bean Dip with Chilli, Cumin and Coriander
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
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).
Notes
- 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
Nutrition
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Jill
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!
The Pesky Vegan
Thanks Jill, glad you enjoyed the recipe!
Rada
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
The Pesky Vegan
Ha thanks, appreciate it!
Agnes Franklin
Perfect next time I would make a double batch!
The Pesky Vegan
Great to hear, thanks for the review!
Dagmar
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.
Dagmar
missed to add stars...
The Pesky Vegan
Great to hear, and thanks for leaving a review as well!
Angie
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.
The Pesky Vegan
Sounds good, let me know how you get on!
Angie
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.
The Pesky Vegan
Sounds good, thanks!