Butterbean dip with 'crisps'

Butterbean dip with ‘crisps’

Butterbean dip with 'crisps'

Heart-healthy and vegetarian-friendly, this butterbean dip with 'crisps' is great as a midday snack.

  • 15 mins
  • 6
  • Easy



  • 1 ½  cups cooked IMBO Kidney Beans
  • 1 garlic clove, crushed
  • 30ml lemon juice
  • 60ml olive oil
  • 5ml ground cumin


  • 2 wholewheat wraps, vegetable sticks (like carrots, baby corn and sugar snap peas)


  1. For the butterbean dip, blitz together all the ingredients until smooth. Season.
  2. Preheat oven to 180°C. Place the wraps, in a single layer, on a baking tray. Bake for about 5-8 minutes or until crisp. Set aside to cool slightly. Break into pieces. Serve with the dip and vegetables.

MAKE-AHEAD Freeze individual portions of the dip. Defrost overnight in the fridge or pack directly into lunchboxes for later in the day.

Did you know: although people talk about “butter beans” – the correct name is kidney beans.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Magazine issue date: February, 2016

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.