Vegan herb and bean dip with lemon for raclette

Vegan herb and bean dip made with cannellini beans, tahini, olive oil, lemon, parsley and chives. Creamy like quark, for raclette, fondue and snacks with roast veg.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 119 kcal per serving
• Protein: 4 g
• Fat: 8 g
• Carbs: 7 g

Ingredients

• 1 tin of cannellini beans
• 1 lemon
• 1 garlic clove
• 2 tbsp tahini
• 3 tbsp olive oil
• 3 tbsp water
• 1 bunch of parsley
• 1 bunch of chives
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: blender · chopping board · knife · sieve · grater

1. Tip the cannellini beans into a sieve, rinse them and leave to drain.
2. Grate the zest from the lemon and squeeze out 2 tbsp juice. Peel the garlic.
3. Blend the beans, garlic, tahini, olive oil, water, lemon juice and lemon zest in a blender until smooth.
4. Finely chop the parsley and chives and stir them in. Season with salt and pepper.
5. Chill the dip until you're ready to eat, then serve it with raclette or fondue.

Good to know

This dip looks like herb quark but is made from beans. Tahini makes it creamy, lemon makes it fresh. That way, guests who don't eat dairy also get something to dip at the raclette table.

Swaps

Cannellini beans → chickpeas (then it's closer to hummus). Tahini → cashew butter (contains tree nuts). Parsley → basil or dill. Lemon → lime.

Cooking tips

Add the water a spoonful at a time until the dip has the consistency you like. Only stir in the herbs after blending.

Storage

Keeps covered in the fridge for 4 days.

Allergens

Contains sesame; vegan, gluten-free, no milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

How long does herb and bean dip keep in the fridge?

Keeps covered in the fridge for 4 days.

Dairy-free recipes