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Easy Black Bean Dip with Sunflower Seeds

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2-3 1x
  • Category: Dips
  • Cuisine: Mexican


This really easy, Mexican-inspired vegan black bean and sunflower seed dip is the perfect healthy dip to serve with pitta and crudités.


  • 1 x 400g (14 oz) Tin of Black Beans
  • 1/2 Green Chilli, plus extra for topping
  • Large handful Fresh Coriander (including the stalks), plus extra for topping
  • Zest of 1/2 a Lime
  • Juice of 1 Lime
  • 1 tbsp Maple Syrup
  • Generous Handful Sunflower Seeds, plus extra for topping
  • Good Glug of Extra Virgin Olive Oil, plus extra for topping
  • Sea Salt & Freshly Ground Black Pepper 


  1. In a small food processor, whizz together the black beans (drained and rinsed), green chilli (deseeded and roughly chopped), coriander, lime zest, lime juice, maple syrup, sunflower seeds, olive oil and a generous seasoning of sea salt and freshly ground black pepper. Blend until your desired consistency (I like it quite smooth, but still with a bit of bite).
  2. Taste to see if you need any more salt.
  3. You may want the dip a little looser; if so, add a little water before blitzing again.
  4. Spoon into a serving dish, and top with fresh coriander leaves, a few more pumpkin seeds, a generous drizzle of oil and a little bit more chopped green chilli.