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Coriander and bean dip

Coriander and bean dip


Cannellini beans make this dip really creamy, while fresh coriander and lime add herby flavour and zest - serve with toasted tortilla strips

  • Feeds 10 Feeds 10
  • Ready in 10 minutes

Each serving contains

  • Energy
    866kj 206kcal
  • Fat
    Med 9%
  • Saturates
    Low 8%
  • Sugar
    Low 2%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 5 Co-op plain tortilla wraps
  • 3 tbsp Co-op extra virgin olive oil
  • 1 tsp garlic granules
  • 2 x 400g cans Co-op cannellini beans, drained and rinsed
  • 400g can Co-op butter beans, drained and rinsed
  • 1 small garlic clove, crushed
  • ½ tsp ground cumin
  • 100g vegan yogurt alternative
  • Finely grated zest and juice of 2 limes, plus extra zest to serve
  • 25g pack coriander, leaves only, roughly chopped, plus extra leaves to serve


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Brush the tortilla wraps with ½ tbsp of the olive oil, then sprinkle over the garlic granules
  3. Slice into 3cm strips, then spread out on baking trays and bake for 6-7 mins, until crisp and pale golden
  4. Meanwhile, put all the remaining ingredients, apart from ½ tbsp of the oil, into a food processor and blitz until smooth
  5. Season well and blitz again
  6. Drizzle the remaining oil over the dip, then garnish with extra lime zest and coriander
  7. Serve with the tortillas to dip in