dairy-free plant-based vegan vegetarian party smallplates snacks spring

banana blossom & white bean dip

ready in: 10 minutes

servings: 4

by: Ceres Organics


  • 400g can Ceres Organics Banana Blossom
  • 400g can Ceres Organics Cannellini Beans
  • 1-2 tbsp Ceres Organics Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 -2 tbsp cold water, approximately
  • 2 tbsp toasted pine nuts
  • ½ tsp paprika
  • 1 tsp chilli flakes
  • chopped fresh herbs – dill, parsley to garnish


  1. Drain and rinse the banana blossoms and squeeze out any excess liquid. Reserve approximately ¼ cup for topping the dip. Place the remaining banana blossoms into a food processor with the cannellini beans, tahini, olive oil, lemon juice and garlic. Process the mixture, adding a little water at a time if necessary, until it is very creamy and smooth.
  2. Season to taste with salt and pepper.
  3. Spoon the dip into a serving bowl and with the back of a spoon, swirl a circular ‘well’ into the centre of it.
  4. Drizzle 1 – 2 tsp extra olive oil into the well.
  5. Top with the reserved banana blossoms. Sprinkle over the pine nuts, paprika and chilli flakes then garnish with the fresh herbs.


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