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Sprouted Black Bean & Jalapeno Dip

Get those nacho chips ready, because this super easy sprouted black bean dip will be your new taco night staple!

Rich and silky smooth with just a hint of spice, you’ll definitely wonder where this sprouted black bean dip has been all your life! This 5 minute, no fail recipe is made with simple ingredients and packed with protein and fibre. Sprouting black beans improves their digestibility, reduces cook time, eliminates the need for pre-soaking and enhances their taste and texture.

You can completely control the level of spice by adding more or less jalapeno seeds, simply taste as you go and adjust. If you prefer it mild, you can leave out the seeds entirely. If you want it extra spicy, try adding a dash of cayenne or hot sauce. It’s also very easy to customize the recipe for your texture preference by using more/less liquid and blending time.

Sprouted black bean dip ingredients in a food processor
top view of sprouted black bean dip with chips

The key to the smooth texture shown in the photo is making sure that the sprouted beans are fully cooked. This may seem obvious, but even slightly undercooked beans can really alter the texture (you’ll get harder bits in the dip). You can check this by splitting open a few beans and seeing if there is any white starch left in the center. If in doubt, overcooked beans work well for the dip too. 

This recipe is also a great way to use up any leftover beans (yay for no waste!), just make sure they are fully cooked and you may need to add a little bit of extra liquid if they have been sitting in the fridge. This sprouted black bean dip recipe is sure to be a hit on any snack table!

Sprouted Black Bean & Jalapeno Dip

Get those nacho chips ready, because this super easy sprouted black bean dip will be your new taco night staple!
Prep Time: 5 minutes
Servings: 1 cup

What You'll Need:

  • 1 cup cooked Sprouted Black Beans (about ½ cup dry) Save the water that you cook the beans in
  • 1 tbsp lime juice
  • 1 jalapeno
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • generous pinch of salt

How To Make It:

  • Roughly chop the jalapeno, including more or less seeds to control the spice level.
  • Add all ingredients, along with 2 tbsp of the reserved bean water, to a food processor or blender and combine until smooth. Taste and adjust spice level and seasonings if necessary.
  • If the dip is too chunky, add a small amount of water and continue to process. If the dip is too watery, add to a pan and heat on medium, stirring constantly until the mixture thickens. Serve with vegetables, nacho chips or spread on burritos, tacos etc.
Have you made this recipe? Tag @secondspringfoods on Instagram!

1 thought on “Sprouted Black Bean & Jalapeno Dip

  1. I would like to know the nutritional value of your cookies and muffins recipes. I used your black bean brownie mix and it was delicious. No one could tell it was made with black bean flour. Do you sell black bean flour. I can’t find it anywhere in the US.

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