30 g olive oil
1 onion, peeled and quartered
2 cloves garlic
5 g cumin
5 g coriander
Fresh ginger, about 1 cm piece
400 g cannellini beans, drained
15 g lemon juice
30 g tahini paste, see next week’s recipe
75 g Bulgarian yoghurt
5 g honey
Salt to taste


  • Place olive oil, onion and garlic into TM bowl. Chop 3 sec/speed 5. Add cumin, coriander and ginger. Sauté 3 min/120°C/speed 1.
  • Add beans and remaining ingredients. Purée 30 sec/speed 9. Scrape down sides of the bowl with TM spatula. Purée a further 30 sec/speed 10 or until smooth and creamy.
  • Transfer to a small bowl, drizzle with a little extra virgin olive oil and sprinkle with paprika if desired.

Cooks’s notes

  • Caramelise red onions and serve with the dip or as a topping.

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White Bean Dip with Tahini and Spices

An interesting synopsis of Wanda’s life.
“I was born in Venezuela and attended various schools over the world.
I travelled extensively with my parents to many different countries and have tasted many types of cuisine.
I became a good cook out of sheer necessity. I arrived here in SA more than 40 years ago and there was absolutely nothing decent to buy in the shops in our local village. The bread was inedible (square and tasteless) and pastries and croissants were unheard of.
I started experimenting and learned to make my own bread successfully, made butter, used the buttermilk for cakes and rusks, etc.
Moreover, there was an abundance of fresh fruit, so I started with the French tartes aux fruits, (plum, apricot, peach, raspberry,etc) and also learned to bottle.
The last 4 years before moving to SA, I spent studying in Paris and learned much about French cuisine with my french family.
My favourite food is anything from the Mediterranean especially Spain, France and Italy.
My husband started “The Orchard Farmstall” and I ran it for 19 years, mainly using my recipes, in all foods prepared in the restaurant (140 pax) and also for all the breads in the bakery, jams and preserves.
I prided myself that we did not use any pre-mixes for any doughs, or cakes etc.
The restaurant kitchen also used my garden herbs and free range chickens and everything was sourced to be natural and of good quality.
I only bought in what we could not manufacture ourselves which was precious little.
All sweets like meringues (I made 22 doz daily before work) and fudge etc were all ours and salads and t/a dishes like lasagne etc. in the deli and in the fridges were all made and regularly tested randomly for quality.”