RECIPE: Tuna and white bean dip with sweet potato crisps

Meal times have become an absolute battle in our household of late. I often wonder how my non-stop toddler has the energy to exist with the calories he consumes (or doesn't consume?!) each day, but if his plate doesn't contain sausage or chicken nuggets then it's on for young and old. 

I've found myself having to become increasingly creative to ensure Master Three gets the nourishment he needs . One thing I've discovered is that he loves is the novelty of dipping! I found this easy peasy recipe for tuna and white bean dip on family food blog The Yellow Bench and can't wait to give it a go. The best part is that it's so adaptable - if you're fussy eater isn't keen on the tuna, then just leave it out!

Thanks to The Yellow Bench for allowing me to share this with you. 


Tuna and white bean dip

  • 400g can white beans, drained with 1 tablespoon of canning liquid reserved
  • 95g can tuna in spring water, drained
  • 2 spring onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice

1. Place all ingredients in the food processor and whiz until smooth consistency.
2. Season to taste.

Will keep in airtight container in the fridge for about a week.


No white beans: You can try any form of can bean or lentil here (or beans/lentils you have cooked yourself).

No tuna: You can skip the tuna altogether and add in some grated parmesan cheese instead.

Green-a-phobe: Whiz the spring onion in the food processor first to get it chopped up really fine so it is less visible and then add in the remaining ingredients to whiz.

Run out of lemons: You could use olive oil instead, just maybe not as much.

Sweet potato crisps

  • 1 sweet potato, sliced into approximately 5mm think discs

1. Preheat oven to fan-forced 130C.
2. Chop up sweet potato into discs. Up to you whether or not you leave the skin on.
3. Place on lined baking tray and drizzle with some olive oil.
4. Leave to bake for about 1 hour, or until crispy.
5. Serve warm with white bean and tuna dip.


You could use any roasting vegetable here - parsnip, carrots, swedes, potato, pumpkin. The list is endless!