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Mexican Red Bean dip

Mexican red bean dip
This Mexican Red Bean dip is completely vegan and a great entertaining dish! Serve with your favourite corn chips or crackers. This dip can even be used as a side to any Mexican rice dish.

No need to be a master chef to create this zesty dip - it is made easily with your food processor. Enjoy!


400g can of red kidney beans (drained)
1 large clove of garlic
1/4 red onion (or 2 spring onions)
1/4 cup roughly chopped parsley
2 tablespoons of roughly chopped coriander leaves
1 teaspoon of ground cumin
2 teaspoons of pickled (jar) jalapenos - or more for extra bite
2 tablespoons of lime juice
1 tablespoon of tomato paste
2 tablespoons of olive oil (optional)


1. Ensure garlic is peeled and roughly chop.
2. Put garlic, red onion, parsley, cumin, jalapenos, lime juice, tomato paste and olive oil into the food processor. Process until well combined.
3. Add in the drained kidney beans and process all ingredients again. Ensure consistency is smooth. You can process further depending on your desired consistency.

Do you have a special dietary requirement? We love to tailor our recipes to suit you! Contact us today.