Creamy & Sharp Black Bean Dip

Creamy and sharp at the same time, the soy sauce and black beans create a perfect contrast to the lime to make a delicious sharing dish that you can whip up in 15 minutes. Treat your guests to not only a tasty starter, but a fibrous and nutritious dish.


NOTE: If you prefer, try this recipe with chickpeas or red kidney beans. I chose black beans because I find them the most flavoursome of the more common legumes.


NOTE: Try this recipe with my Down-to-Earth Beetroot & Walnut Falafel recipe for the perfect flavour combination.


Serves 5 (sharing platter)

Takes 15 minutes (15 prep)


2 packets (460g) of black beans

4 cloves of garlic

1 tbsp of tahini

8 tbsp of olive oil

1 tbsp of soy sauce

1 tbsp of chilli oil (if desired)

1 tsp of cumin powder

1 handful of coriander, destemmed

1 whole lime


Rinse the black beans thoroughly and mash them in a large mixing bowl until they begin to make a paste; I to blend them so as to maintain a lumpier consistency (if you prefer a smoother spread, use a food processor).


Crush and finely dice the garlic cloves and add them to the black beans with the tahini, olive oil, chilli oil (if desired) and cumin powder, and mix in thoroughly. Finely chop the coriander and add to the mixture and season to taste.


Halve the lime and add the juice of one half to the mixture. Test the flavour, and add the other half if it doesn’t cut through yet.


The juice from the lime should bring the consistency that is spreadable but you can still stand the spoon up straight, but add water by the teaspoon if the mixture is too thick for you.


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