Easy 10 Ingredient Spicy Bean Dip
Recipe type: Snack, Appetizer
Cuisine: Mexican, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
This Spicy Bean Dip (made with jalapeños and lima beans) is perfect for Cinco de Mayo or any warm summer day.
  • 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
  1. 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
  2. Add garlic, beans, 1 tbsp pickled jalapeños and pickling liquid and process again until smooth
  3. 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
  4. Taste and adjust spice and seasonings totaste
  5. Serve immediately with chips and/or veggies or store in an air tight container in the fridge for up to a week
Recipe by Diary of an ExSloth at https://www.exsloth.com/spicy-bean-dip/