Red Kidney Bean and Olive Dip

  • 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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You can read more about the current and back issues of our magazines and buy them online here:

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Spring Magazine

Summer Magazine

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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


Step 1

Place all ingredients in a blender or food processor and process until your desired consistency is achieved. -

Step 2

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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