Easy to make Creamy Kidney Bean Dip

4 servings


10 minutes

active time

15 minutes

total time


1 can Kidney Beans (drained and rinsed)

Juice of 1 Lemon

4 tbsp Tahini

2 Shallots (sliced)

4-5 Garlic Cloves (roughly chopped)

2 tbsp Olive Oil

1 tsp Cumin Seeds

2 tsp paprika (optional)


Cooking the aromatics

Heat olive oil in a small pan over medium heat.

Toast cumin seeds until aromatic.

Add sliced shallots and chopped garlic.

Cook until shallots and garlic are soft and fragrant.

Remove the mixture from heat and let it cool slightly.

Blending the Base:

In a food processor, combine drained and rinsed kidney beans.

Add the cooked shallot, garlic, and cumin mixture.

Include lemon juice and tahini in the food processor.

Blending Process:

Pulse the ingredients to combine in the food processor.

Adjust the texture to your preference.

For a smoother consistency, transfer the mixture to a high-speed blender.

Blend until creamy and smooth, scraping down the sides occasionally.

Adjusting Seasonings:

Taste the dip and adjust seasonings as needed.

Consider adding more lemon juice, salt, or olive oil to achieve the desired flavor.

Final Touch and Presentation:

Transfer the dip to a serving bowl.

Optionally, drizzle olive oil on top for added richness.

Sprinkle pomegranate seeds or chopped parsley for garnish.


Serve the kidney bean dip with sliced vegetables, pita chips, or crackers.

Enjoy this flavorful and nutritious dip as a snack, party appetizer, or part of a healthy meal.


Serving Size

4 ladleful


169 kcal

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat





10 mg

Total Carbohydrate

7 g

Dietary Fiber

2 g

Total Sugars

1 g


3 g

4 servings


10 minutes

active time

15 minutes

total time
Start Cooking