Vegan Kale & White Bean Dip

Serves: 10-15 | Prep time: 10 minutes


  • ½ cup pepita seeds
  • 425g can cannellini beans, drained and rinsed
  • 1 lemon, juiced
  • ½ tsp cumin
  • 3 tbsp extra virgin olive oil
  • 1½ tbsp apple cider vinegar
  • 2 cloves garlic
  • 1 cup rocket
  • 1 cup kale, chopped
  • Salt & pepper, to season


1. Heat a fry pan over medium to low heat and add pepita seeds. Stir for 3 to 5 minutes, or until toasted.

2. Combine all ingredients in a food processor and blend until smooth. (Note: for a thinner consistency, you might need to add a dash of water). Taste test the dip and adjust to suit preferences.

3. Serve dip with vegetable sticks or wholegrain crackers.


  • Watch us making this Vegan, Kale & White Bean Dip in this Youtube video here.
  • For more delicious dips, click here.

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