Cultured Black Bean Dip (Vegan, Paleo Hacked)

Cultured Black Bean Dip (Vegan, Paleo Hacked)

This beauty is one I developed a few years back in Northern Ireland when I was struggling to get my kids to eat what I would call “good” food.  They would only eat black beans if they were somehow refried, cooked with a ham bone, or fermented.  The latter method is my favorite because fermenting gives everything a kick as well as giving you a boost of probiotics.  It also keeps in the fridge for months without spoiling!  Not that a jar lasts that long in my home… but I tend to make giant batches and put them into jars to store for when I fancy them.

The great thing about this method is that fermenting destroys a lot of lectins, which are anti-nutrients.  On top of that, if you cook beans in an instant pot, all the lectins are obliterated in 30 minutes.  I love that, but also love the convenience.  I gave up cooking them on the stove top years ago because I was always burning them… and burned beans smell disgusting.  Right?! (Yes.)

So this recipe is what I would affectionately call a paleo hack as well as a plant paradox win, having managed to make it lectin-free.



You can find the recipe for the cultured onion brine here, and I use this 8 Qt Instant Pot and this Cuisinart 14 Cup Food Processor for all my hummus and dip recipes.

Cultured Black Bean Dip (Vegan, Paleo Hacked)

Brenna May at Cultured Bite
An easy black bean ferment without the gut destroying lectins.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 d 2 hrs 30 mins
Course Side Dish
Cuisine keto, Mediterranean, paleo, Vegan, whole30
Servings 6 people


  • Food Processor
  • Instant Pot or Pressure Cooker


  • 250 grams dried black or turtle beans
  • 4-6 cloves roasted garlic fresh is fine
  • ½ cup  cultured onion brine (with onions is fine)
  • 1/4 cup lime juice juice of one lemon
  • 1/2 bunch organic cilantro
  • 1 teaspoon cumin
  • 1 tablespoon  pink salt
  • ½ teaspoon black pepper
  • ¼ - ½ cup avocado oil poured over top to seal out bacteria


  • Weigh your dried beans and put in a container, cover with water and let soak overnight to start to break down lectins for rinsing. (I will often do a double batch/500g)
  • Rinse your soaked beans and put in an instant pot or pressure cooker for 30 minutes to obliterate the lectins and prepare for fermenting.
  • Strain off most of the liquid, saving about a cup in the bottom to adjust the recipe if necessary and then add the beans to the food processer.
  • Put the rest of the ingredients in a food processor (hold out the extra virgin olive oil) and process until smooth.
  • If serving immediately, spoon into a bowl and stir in 2 Tbsp avocado oil. Serve with crudité platter or chips.
  • If fermenting, hold out the oil until the very end. Transfer hummus to a 2-3 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you're new start with 1-2 days.  Once finished, stir the avocado oil in and store in a 1 liter glass jar in the fridge.
  • Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Keyword black bean dip, black beans, cultured food, garlic, hummus, mexican, probiotic, vegan

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