Red Kidney Bean and Olive Dip2014-11-23
- Yield : 1 cup
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 10m
The Thermomix version of our Red Kidney Bean and Olive Dip is featured in the Thermomix section of our Summer magazine. It’s on sale now in all good newsagents – search for your local stockist here.
Red Kidney Bean and Olive Dip
We once asked on our Facebook page what foods your children loved and olives were a favourite of many. They are high in salt, but do offer other nutritional goodness such as heart healthy monounsaturated fatty acids, vitamin E, other vitamins and minerals and antioxidants. A beautiful friend of ours kindly shared this delicious dip of hers with us. It includes a few flavourful kalamata olives, highly nutritious red kidney beans and it’s sure to become a family favourite.
Nutrition Note: Red kidney beans are high in fibre, provide protein and long lasting carbohydrates making this a delicious a satisfying snack.
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- ½ tsp ground cumin
- 1 garlic clove, crushed
- 440g can of red kidney beans, rinsed and drained
- 6 kalamata olives, pitted
- 2 heaped tablespoons Greek yoghurt
Place all ingredients in a blender or food processor and process until your desired consistency is achieved. -
Storage: store in airtight container in the fridge for up to 5 days. If you plan to freeze the dip, omit the yoghurt, freeze for up to a month and stir through the yoghurt once defrosted. -
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