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This quick and easy bean dip is creamy and delicious! Served with pita bread and veggies, it’s a delicious snack or appetiser.

If you have beans, olive oil, and tomatoes in your kitchen, you’re all set to whip up this tasty bean dip. Don’t hesitate! It’s a breeze to make in the food processor and tastes amazing. Once you try it, you’ll find yourself enjoying it with carrot sticks, pita chips, sandwiches, bowls, or even straight from the fridge! Give it a go—you won’t regret it!

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This vegan bean dip is simply delicious with just a handful of simple ingredients. It’s an easy, quick, and tasty recipe that you’ll love!

Watch Us Make The Recipe

How to serve this Bean Dip

This bean dip is so versatile and can be paired with all sorts of delicious things like 3-strand Milk Bread and no-knead Bread or you can try these options:

Tortilla Chips: Classic and crunchy, perfect for dipping.

Fresh Vegetables: Carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes add a refreshing crunch.

Pita Chips: Toasted with olive oil and herbs.

Crackers: Plain, whole grain – all make a great base for scooping.

Sliced Baguette: Toasted for a crispy contrast to the creamy dip.

Crispy Veggie Fries: Zucchini, sweet potatoes, or eggplant – healthier than traditional fries and great for scooping.

Stuffed Mini Peppers: Cute and colourful, stuffed with bean dip for an appetizer.

Mini Quesadillas: Spread bean dip between tortillas with cheese, heat until melted and crispy, then cut into wedges.

Expert Tips

Consistency is Key: Aim for a smooth and creamy texture in your bean dip. If it’s too thick, add a bit of water or olive oil. If it’s too runny, add more beans or avocado. The right consistency ensures it’s easy to dip and spread, making it perfect for any occasion!

What types of beans to use?

The best beans for bean dip are:

Pinto Beans (e.g., pinto, pink beans): Slightly nutty, they blend well and have a creamy consistency.
Refried Beans (e.g., black beans, pinto beans): Great for a traditional dip with a rich, hearty texture.
Kidney Beans (e.g., red kidney beans): Their robust flavour adds depth to the dip.
White Beans (e.g., cannellini, navy beans): Mild and creamy, they blend smoothly for a subtle flavour.

Each type offers a unique taste and texture, so you can choose based on your preference or what you have on hand!

Are Dry Beans More Affordable Than Canned Beans?

Yes, dry beans are generally cheaper than cooked beans or canned beans. Here’s why:

Lower Cost Per Pound: Dry beans cost significantly less per pound compared to their cooked or canned counterparts.
No Processing Costs: Dry beans don’t have the added costs of processing, canning, and packaging that cooked beans do.
Bulk Buying: Dry beans are often sold in larger quantities, allowing you to buy in bulk and save money.

While dry beans require soaking and cooking, the cost savings can be substantial, especially if you cook them in larger batches and freeze portions for later use.

How to cook dry beans?

Sort and Rinse: Spread the beans on a clean surface to remove any debris or damaged beans. Rinse them under cold water.

Soak the Beans

Overnight Soak: Place beans in a large bowl and cover with water. Soak overnight or for at least 8 hours. Drain and rinse.
Quick Soak: Place beans in a pot, cover with water, and bring to a boil. Boil for 2 minutes, then cover and let sit for 1 hour. Drain and rinse.

Cook the Beans

Stovetop Method: In a large pot, cover the soaked beans with fresh water (about 2 inches above the beans). Bring to a boil, then reduce to a simmer. Cook for 1-2 hours, or until tender, checking occasionally and adding water as needed.
Pressure Cooker/Instant Pot: Add soaked beans and enough water to cover them. Cook on high pressure for about 20-30 minutes. Allow pressure to release naturally.

Season: Add salt and other seasonings towards the end of cooking to avoid toughening the beans. Taste and adjust as needed.

Cool and Store: Let beans cool in their cooking liquid. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

These steps will give you tender, flavorful beans ready for your recipes!

Bean Dip Recipe Variations

Let’s spice up your bean dip with some awesome variations! We’re talking about adding tasty twists, like zesty Southwest flavours or creamy avocado goodness. Whether you want a smoky chipotle kick or a Mediterranean vibe, these ideas will make your bean dip extra delicious.

Spicy Southwest: Add diced jalapeños, chopped cilantro, and a squeeze of lime juice for a zesty kick.

Mediterranean Twist: Mix in chopped Kalamata olives, diced sun-dried tomatoes, and crumbled feta cheese for a burst of Mediterranean taste.

Creamy Avocado: Blend in ripe avocado for an extra creamy texture.

Smoky Chipotle: Stir in some chipotle peppers in adobo sauce for a smoky and spicy profile. Perfect for those who love a bit of heat!

Roasted Red Pepper: Blend roasted red peppers with beans for a sweet and savoury dip with vibrant colour.

Herb-infused: Mix in chopped fresh herbs like parsley, basil, or chives.

Greek Inspired: Incorporate minced garlic, dried oregano, and a drizzle of extra virgin olive oil for a taste of the Mediterranean.

Tex-Mex Fiesta: Add a layer of refried beans, shredded cheese, diced tomatoes, and sliced green onions on top of the bean dip for a loaded Tex-Mex treat.

Storage and leftovers

Here’s a simple guide for storing your bean dip and dealing with leftovers:

Chill Quickly: Pop any leftover bean dip in the fridge within two hours of making or serving it. This helps keep it fresh.
Seal it Up: Transfer the dip to a sealed container before refrigerating to prevent it from drying out or absorbing other fridge smells.
Use Within 3-4 Days: Bean dip usually stays good for a few days in the fridge. After that, it’s best to toss any leftovers.
Reheat Carefully: If you want to warm it up, gently heat the dip on the stove or in the microwave. Stir it often to keep it from getting too runny.
Freeze for Later: Got too much dip? Freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

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