Spicy black bean dip

    20 minutes

    Update your party menu with a chilli-laced bean dip that's practically fat-free and an excellent source of fibre. The dip can also be spooned onto plates and served as a light lunch, accompanied by warm wholemeal pita bread.

    3 people made this

    Serves: 8 

    • 5 garlic cloves, peeled
    • 600 g canned black beans, rinsed and drained
    • 2 tablespoons white wine vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoons ground cumin
    • 2/3 cup chopped fresh coriander
    • 4 spring onions, thinly sliced
    • 2 pickled jalapeño or green chillis, finely chopped

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. In a small saucepan of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer the garlic to a large bowl. Add the beans and mash with a potato masher.
    2. Stir in the vinegar, lemon juice and cumin until the ingredients are well combined.
    3. Fold in the coriander, spring onions and chillis and serve. (This recipe can be made ahead and refrigerated. Bring the dip to room temperature before serving.)

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    I wasn't quite sure how this would turn out but this is amazingly good. A keeper for sure. Thank you Ariana Klepac for a great recipe.  -  29 May 2014