5 min Mediterrannean Dip

5 min Mediterrannean Dip

Hey there!

When I say 5 min I really mean 2 minutes. I normally buy my beans dry and in bulk. I soak them over night, boil them up for a couple of hours and then freeze them. This tends to be more economical than buying them in tins and I like the idea of using reusable containers. It’s a little bit more green.

This time I used cannellini beans.

I separate the portions in the amounts I know I like to use for one meal so there is less waste from my point of view.


Beans (the equivalent of a tin – not the little tins mind, the regular ones), garlic, salt, pepper, smoked paprika, 1 lemon and tahini (the jar I have was 3.49 and you’d get easily 5 dips from it), olive oil.



Put all the ingredients in your food processor and blast it for 90 sec. I added a bit of olive oil to loosen the consistency.


Pour into a serving dish and add some olive oil and a sprinkle of paprika for colour. It will keep up to 5 days in the fridge in an air tight container (the olive oil aid with the conserving process).

Hope you try this and like it!


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  1. You have a wonderful food blog so…I’m sending you….

    A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! πŸ™‚


    Regards D

    1. Oh don’t mind if I do πŸ™‚

  2. Sophie33 says:

    I love this tasty easy one a lot, minus the tahini, please! πŸ™‚ Yummm!

    1. Olive oil should do the trick instead I’m sure πŸ™‚

  3. Lovely! Dips are my thing!!

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