Asian Black Bean Dip (A Vegan Recipe)

vegan asian black bean dip

Vegan Asian Black Bean Dip: spicy, sweet, pungent, and addictive


Here is an easy dip that you can whip together when you need something to serve guests in a hurry. You are likely to have almost everything needed in your fridge and pantry. The one exception might be hoisin sauce, although I keep a bottle of the stuff in my fridge all the time.

This got devoured tonight with some friends. We had tortilla chips (organic, of course!) and sugar snap peas with it.

The garlic, ginger and cayenne give it a little bit of a nip, and it has an addictive quality to it. Or, as my Brit friends would say, a “more-ish” quality.

Here is the recipe:

Asian Black Bean Dip (Vegan)

1 can (15 ounces, 425 grams) black beans, drained and rinsed
1 Tablespoon minced fresh ginger
1 clove garlic, chopped
1 Tablespoon roasted sesame oil (see note below)
1 Tablespoon soy sauce
1/8 teaspoon cayenne
1 Tablespoon rice vinegar
1/4 cup chopped green onions
2 teaspoons sugar
2 Tablespoons hoisin sauce

Place all ingredients in a blender or food processor. Blend, stirring down often, until you get a smooth paste. It will still have bits of the green onion in it.

*Note: The sesame oil is the dark type, with full-bodied flavor and aroma, not the light and mild oil. It is often found in the Asian foods section of the store.

Sprinkle with sesame seeds or chopped green onion for a prettier presentation.

Serve it with tortilla chips or crudite.

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3 Responses to Asian Black Bean Dip (A Vegan Recipe)

  1. Tes says:

    Wow that looks really amazing! I love black beans… it sounds healthy and delicious :)

  2. [...] what we had: Asian Black Bean Dip, served with tortilla chips and sugar snap [...]

  3. [...] you want the dip with the hoisin sauce and lots of garlic, that’s the Asian Black Bean Dip recipe you [...]

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