This easy spicy bean dip is creamy, delicious and easy to throw together. It’s the perfect vegan dip for Cinco de Mayo or any patio day this summer.
After fall, summer is my favourite season in Canada. It’s warm, the days are long and day drinking isn’t just accepted, but expected. Kidding. Mostly.
But seriously, I’m ridiculously happy that patio season is finally upon us. Last year I was all about the margs, but I’m not quite ready to bust out the tequila yet since we’ve only just started having spring-like weather. Instead, I’m kicking things off this year with this spicy bean dip.
The recipe for this spicy bean dip is actually pretty simple, calling for just 10 ingredients and a food processor. And the best part is it all comes together in under 15 minutes since I used canned lima beans.
You can definitely cook your beans from scratch if you prefer. But I’m all about quick and easy meal prep these days and giving the beans a good rinse was time consuming enough for me.
To be honest, this spicy bean dip actually started off as a spicy green hummus that I planned to share in time for St. Paddy’s Day. But I took an impromptu (but much needed) break from blogging and social media during March and that never happened.
Plus, once I added the cilantro, it tasted a lot less like hummus and way more like avocado-less guac. So it wasn’t all that suitable for St. Paddy’s anyway.
Luckily, the bold Mexican flavours in this jalapeño cilantro bean dip make it perfect for Cinco de Mayo a.k.a. the official kickoff of patio season.
I think it’s safe to say I’ll be sipping on margs while munching on chips and spicy bean dip all summer long. But even if you aren’t as eager to start day drinking as I clearly am, I’m positive you’ll still love this easy, flavourful dip.
More patio friendly snacks:
- ⅓ cup tahini
- juice of 1 lime
- 3 tbsp olive oil
- ½ cup parsley
- ½ cup cilantro
- 1 can lima beans
- 4 garlic cloves, peeled
- 1 - 2 tbsp pickled jalapeños, more or less to taste
- ¼ tsp salt
- optional: 1 tbsp pickling liquid
- more liquid if/as needed
- Add tahini, lime juice, olive oil, parsley and cilantro to the bottom of a food processor and process until well incorporated. Herbs don't have to be fully broken down but you want them to be pretty fine
- Add garlic, beans, 1 tbsp pickled jalapeños and pickling liquid and process again until smooth
- If dip is too thick, add more liquid (citrus juice, oil, pickling liquid or water) 1 tbsp at a time until you get the desired consistency
- Taste and adjust spice and seasonings totaste
- Serve immediately with chips and/or veggies or store in an air tight container in the fridge for up to a week
Looking for more summer snacks? Try these avocado popsicles: