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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.
4.67 from 6 votes
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
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

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

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.
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* 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
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