Bean dip

Serves 4. Preparation 10 minutes. Cooking 10 minutes. With thanks to the Oesophageal Patients Association for contributing this recipe.


  • Olive oil (1 tbsp)
  • Tin of beans (such as cannellini, butter, kidney, borlotti or pinto) (400g/14oz)
  • Grated zest and juice of 1 lemon
  • Tahini or smooth peanut butter (1 tbsp)
  • 1 garlic clove, skinned and crushed
  • Salt and black pepper


  1. Drain the beans and rinse well in cold running water.
  2. Blend the beans into a purée using a food processor or hand blender. Transfer the bean paste to a mixing bowl and add the crushed garlic, lemon zest.
  3. and juice, olive oil and tahini. Stir all the ingredients together well and season with salt and pepper to taste.

Tip: Delicious served on a baked potato or with roasted vegetables. To make the mixture a little softer, add some water and mix to the desired consistency.


Suitable for:

  • a quick and simple recipe
  • vegetarians
  • people with a dry or sore mouth
  • people with problems chewing   
  • people with loss of taste or smell.

Nutritional information

Energy 161.9kcal; Protein 5.9g; Total fat 11.7g (of which saturates 1.7g); Carbohydrate 8.3g; Fibre 2.9g.