Pistachio & white bean dip

serves 4


Homemade dips are a fridge essential and they’re not just for dipping – use them as spreads, dressings and sauces for salads or veg sides, sandwich fillings… Making a few at the weekend is super handy for snacking during the week too.

This one takes less than 5 mins and packs in the plants and prebiotics, with the pistachios and cannellini beans, and really delivers on flavour.

Wooden board with carrot battons, thyme and flatbreads and a bowl of pistachio and white bean dip

4 Plant Points


  • 50g pistachios (plus extra to sprinkle on top)
  • 1 tbsp fresh thyme leaves (stem removed) or 1 tsp dried thyme
  • 40g (1 1/4 cups) spinach
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1/2 can (200g) cannellini beans
  • 20ml lemon juice
  • 40ml extra virgin olive oil
  • pinch of salt & pepper


  1. Simply add all the ingredients to the blender, starting with the spinach & liquids first and blitz until smooth - or leave with a crunchier texture if you prefer. [This is part of a sponsored partnership with Sage - recipe and all words are my own!]


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