Bean dip

Preparation: 10 minutes. Cooking: 10 minutes.

With thanks to the Oesophageal Patients Association for contributing this recipe.


  • 1 tin of beans, such as kidney, cannellini, butter, borlotti or pinto beans (400g/14oz)
  • Olive oil (1 tbsp)
  • Grated zest and juice of 1 lemon
  • Tahini or smooth peanut butter (1 tbsp)
  • 1 garlic clove, crushed
  • Salt and black pepper
  • Serving suggestion Crusty bread or a baked potato


  1. Drain the beans and rinse well in cold running water.
  2. Blend the beans into a puree using a food processor or hand blender. Put the bean paste in a mixing bowl and add the rest of the ingredients. Stir everything together well.
  3. Serve on a baked potato or crusty bread.

Tip: To make the dip a bit softer, add some water and mix to the desired consistency.


Suitable for:

  • people with a dry or sore mouth
  • people with problems chewing or swallowing
  • people with loss of taste or smell
  • quick and simple recipe
  • healthier-eating recipe

Nutritional information (per portion)

Energy 161.9kcal; Protein 5.9g; Total fat 11.7g (of which saturates 1.7g); Carbohydrate 8.3g; Fibre 2.9g; (without crusty bread or baked potato).