kidney bean dip recipe | elika tasker

Kidney Bean Dip Recipe (Vegan, Gluten-Free)

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Kidney Bean Dip Recipe | Elika Tasker

Kidney Bean Dip

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  • Author: Elika
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 portions 1x


  • 600 g cooked kidney beans plus 60ml of bean liquid
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1 tbsp chopped coriander
  • 1/2 onion chopped (optional)
  • 1 red chilli (seeds removed)
  • 1 tbsp olive oil


  1. Combine the beans (1/3 at a time), bean juice, red chilli, garlic, oil and onions in a food processor or blender.
  2. Process until smooth and creamy. If you want a thicker dip add all the beans until you reach the desired consistency.
  3. Transfer to a bowl.
  4. Add salt & coriander and mix with a spoon.
  5. Taste and adjust seasonings as necessary.
  6. Serve with cut up veggies.


  • Instead of kidney beans use tinned chickpeas, butter beans, cannellini or black-eyed beans
  • Instead of coriander use mixed herbs
  • Instead of serving with veggies serve on quinoa/rice, buckwheat crackers or corn chips
  • You can use canned beans, wash them well and add 60ml of water instead of cooking bean liquid

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