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.

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

Launch magazine

Back to school

Winter Warmers

Spring Magazine

Summer Magazine

Ingredients

• 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

Method

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. -