Peanut Butter Black Bean Dip Recipe

Peanut Butter Black Bean Dip Recipe
Heather Nicholds, C.H.N.

I usually use a nut or seed butter in my bean dips, and one day the only kind I had was peanut butter so I tried it and it was phenomenal.

I made it with the same flavors as I would use in an Asian-type peanut sauce, and loved it so much I wanted to share it with you.

I also had a new flavor of Mary’s Organic Crackers that I hadn’t tried before, and thought this dip would be a perfect pair to the black pepper.

Total time:

Peanut Butter Black Bean Dip Recipe

Prep time:
Makes about 2 cups

If you haven’t tried Mary’s crackers before, they’re amazingly good. I love them because they’re made of wonderful whole foods (like quinoa and flax) with nothing extra, and they’re perfect for people who need gluten-free crackers.

Keep an eye out for them, they’re in most grocery stores across North America. They’re all vegan, and made a perfect crunchy base to scoop into my black bean dip.

I also liked topping the crackers with dip and a veggie, like a cucumber slice or a cherry tomato half.

{jumi [files/includes/youtube.php] [Otro5HakJ2Y]}


  • 1 19 oz can black beans (or 2 cups cooked)
  • 1-2 cups spinach or another fresh green
  • 1 Tbsp tamari
  • 1 tsp toasted sesame oil
  • 2 Tbsp fresh lime juice (or 1 Tbsp concentrated)
  • 1 Tbsp peanut butter (or another nut/seed butter)
  • 1 tsp cumin
  • 1 tsp ground or fresh ginger
  • 2 Tbsp (more or less) water


  1. Put all ingredients in a food processor. Puree until smooth.


Leave a reply

Your email address will not be published. Required fields are marked *


vegan taster meal plan + quick start guide

Download Free