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Warm Bean Dip

Warm Bean Dip

By OcadoLifePublished on 23 December 2024Inspired 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!
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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.