Creamy Kale White Bean Dip

A creamy dip to have on the table for the festive season. It is made from kale, garlic, white beans, lemon, tahini, sunflower seeds and olive oil. 


  • No butter beans? Use cannellini beans or chickpeas instead. 
  • No kale? Try with cavolo nero instead.
  • No sunflower seeds? Try with pine nuts instead. 
  • No tahini? Use yoghurt/vegan yoghurt instead. 

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 4


100 g Kale

400 g Butter beans (rinsed and drained )

2 Garlic cloves

2 tbsp Lemon juice

50 g Sunflower Seeds

4 tbsp Tahini

Salt & pepper


  1. Roughly chop the kale, both leaves and stems.
  2. Bring a large saucepan of water to the boil. Blanch the chopped kale in the hot water for 5 minutes, then drain.
  3. In a food processor add the kale, butter beans, garlic cloves, lemon juice, sunflower seeds and tahini. Blend until smooth, adding water if needed. Season to taste with salt and pepper.
  4. Serve
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 1 month. 


Salad dressing: In a small mixing bowl, combine 5-6 tbsp of the dip and 2-3 tbsp olive oil. Season to taste and drizzle over your salad.  Pasta sauce: Add the dip to your al dente cooked pasta along with some of the pasta water and grated parmesan/vegan parmesan. Toss well to coat, season to taste and serve!