Spicy Bean Dip



Summer is nearly here in Sydney. When the weather is better I crave for dips and lighter, fresher foods in general. So this recipe below is the product of a hot day.


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serves: 4

1 tin (420 g) cannellini beans, drained and rinsed

1 tbsp (heaped) Turkish chilli paste (hot)

1 large clove garlic, crushed

2 tbsp water

2 tbsp extra virgin olive oil

2 tsp ground cumin

1 tsp ground coriander

Salt to taste

sticks Crudités: Carrot and celery

Nutrition Facts
Spicy Bean Dip

Servings Per Recipe: 4

Amount per Serving

Calories: 193

  • Total Fat: 8 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 268.2 mg
  • Total Carbs: 22.9 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 0 g
  • Protein: 8.8 g

how is this calculated?

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1.  Place the beans, water, chilli paste, crushed garlic, cumin, coriander in a food processor and whiz it up on high speed.

2.  Transfer the mixture in a small serving bowl and serve with crudités.

Cooks' note:
For extra spiciness, sprinkle the dip with chilli flakes.

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