Warm Bean Dip
By OcadoLife
Published on 23 December 2024
Inspired by two beany dips – ful medames and houmous – this Warm Bean Dip from OcadoLife recipe editor Lauren Hoffman gives the best of both worlds. Serve it with your choice of crunchy veg and picky bits for delightful dipping! Time and servings
13 minsTotal time
6Servings
10 minsPrep time
3 minsCooking time
Ingredients
- 0.5 white onion, finely chopped
- 1 small handful flat-leaf parsley, finely chopped
- 2 lemons, juiced
- 1 good pinch sumac
- 8 (approx.) cherry tomatoes, halved or chopped
- 1 pinch aleppo pepper flakes (optional)
- 1 tbsp olive oil
- 2 large garlic cloves, crushed or finely grated
- 1 tsp ground cumin
- 1 (570g) jar white beans
- 1 pinch sea salt
- 1.5 heaped tbsp tahini
- 30ml extra-virgin olive oil, plus extra for drizzling
Method
Step 1
For the toppings, combine the onion, parsley and a quarter of the lemon juice in a bowl; stir in the sumac. In another bowl, toss the tomatoes with some seasoning and the aleppo pepper (if using); set aside.Step 2
Heat the olive oil in a pan, add the garlic and cumin; fry for 1 min over a medium heat. Stir in the beans (juice and all) with a pinch of sea salt and black pepper. Cook for 2 mins over a medium-low heat to warm through, using a potato masher to crush some beans for a chunky-smooth texture.Step 3
Remove from the heat; stir in the tahini, extra-virgin olive oil and remaining lemon juice. For a looser texture, add a splash of boiling water; mix well. Cool slightly, then spoon into a serving bowl. Use the back of a spoon to smooth the surface, leaving a dip in the centre.Step 4
Drizzle with extra-virgin olive oil, add the onion and tomato toppings and serve immediately.