Chunky Kidney Bean Dip

This no-cook bean dip smashes kidney beans by hand with a fork for a chunky, rustic texture that hummus fans will appreciate for being something different. Sour cream smooths it out, while cumin, ground coriander, hot sauce, and lemon juice give it a warm, earthy kick.

Mashing by hand rather than blending is the whole point. You want some beans crushed smooth and others still in rough pieces so every scoop has variety. The sour cream binds the mashed beans into a dippable consistency without turning it into paste.

Chef Tips

• Drain and rinse canned kidney beans well before mashing. The canning liquid is starchy and salty, and it’ll throw off the flavor and texture.
• A full tablespoon each of cumin and coriander sounds like a lot, but kidney beans are sturdy and absorb spice without getting overwhelmed. Taste and adjust after chilling.
• Chill for at least 30 minutes before serving. The flavors bloom and meld in the cold, and it thickens up a bit too.
• Lemon juice keeps the dip from tasting flat. The acid brightens everything and balances the earthy spices.

Variations

• Swap sour cream for Greek yogurt for a tangier, higher-protein version.
• Stir in diced roasted red peppers or corn kernels for color and sweetness.
• Serve with warm pita wedges, tortilla chips, or raw vegetable sticks.