Ceres Organics, Yoghurt & Black Bean dip

Yoghurt Dip

500g yogurt, plain/unsweetened

2 tsp flaky or kosher salt

Pickle Liquor

Half small red onion, fine slice

½ cup Ceres Apple Cider Vin

½ cup water

2 tbsp Ceres Coconut Aminos

1 tsp sea salt


1 x tin Ceres black beans, drain/rinse

2 small garlic cloves, peeled

⅓ cup Ceres EVOO (olive oil)

Pinch salt

1/2 cup Ceres Organics Savoury Paleo Mix


  1. Place yogurt into a muslin lined sieve over a bowl, refrigerate for 2 hours to strain whey (this is how to make a soft labneh)

  2. Whisk the vinegar, water and aminos together well, season. Pour over the sliced red onion to pickle

  3. Fine grate the garlic, mix with the black beans and tbsp of the olive oil

  4. Heat a wide fry pan to medium (non stick is good), add the bean mixture, quickly pan fry to warm and cook out the garlic, 2-3 minutes (DON’T BURN THE GARLIC!), remove from heat

  5. Spoon the yogurt into a large funky dip bowl. Scatter over the black beans, sprinkle with the paleo mix, drizzle with enough of the oil you prefer, scatter herbs, squeeze of lemon. DONE. Serve with grilled flat breads, seeded crackers or toast! Add some cooked sweetcorn kernels and avocado for a Mexican twist. 

Samuel Campbell