Mint et Cannellini Bean Dip

mint et cannellini bean dip

Mint et Cannellini Bean Dip

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Servings: 6
Calories: 169


  • 6 oz dried cannellini beans
  • 1 small garlic clove crushed
  • 1 bunch spring onions scallions, roughly chopped
  • handful of mint leaves
  • 2 tbsp tahini sesame seed paste
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • lemon juice
  • salt and pepper
  • sprigs of mint to garnish

to serve

  • fresh vegetable crudites such as cauliflower florets, carrots, cucumber,
  • radishes and bell peppers


  • Soak the cannellini beans overnight in plenty of cold water.
  • Rinse and drain the beans, put them into a large saucepan and cover them with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, cover and simmer until tender.
  • Drain the beans and transfer them to a bowl or food processor. Add the
  • garlic, spring onions (scallions), mint, tahini (sesame seed paste) and olive oil.
  • Process the mixture for about 15 seconds or mash well by hand, until smooth.
  • Transfer the mixture to a bowl, stir in the cumin, coriander and lemon juice
  • and season to taste with salt and pepper. Mix thoroughly, cover and leave in a cool place for 30 minutes to allow the flavours to develop fully.
  • Spoon the dip into serving bowls, garnish with sprigs of fresh mint and surround with vegetable crudites. Serve at room temperature.
Calories: 169 kcal
Carbohydrates: 19 g
Protein: 8 g
Fat: 8g
Saturated Fat: 1 g
Sodium: 7 mg
Potassium: 550 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 28 IU
Vitamin C: 1 mg
Calcium: 83 mg
Iron: 4 mg
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