Ingredients
1 can white beans (cannellini or butter beans), drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp plain full-fat yogurt
1 tbsp white tahini
3 tbsp nutritional yeast
Pinch garlic powder
1 tbsp lemon juice
¼ tsp sea salt
1 small ice cube
Method
Add beans, olive oil, yogurt, tahini, nutritional yeast, garlic powder, lemon juice, salt, and the ice cube to a blender or food processor.
Blend until completely smooth and creamy. The ice cube helps create a lighter, fluffier texture.
If the spread feels too thick, add 1–2 tbsp water and blend again until silky.
Taste and adjust lemon or salt if needed.
Texture check after blending:
Too thick → add 1–2 tsp water and blend again
Too loose → add 1 tbsp extra beans and blend
Why parents love this
High in fibre and plant protein
Mild, creamy flavour kids usually accept easily
Versatile: can be used as a spread, dip or inside wraps
Keeps well for several days
Storage & safety
Fridge (sealed glass container): 3–4 days
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.) Freeze in silicone cubes or a glass container. Thaw overnight in the fridge and stir well before using.
