Smashed bean dip
Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
- Prep: 10 mins
- Makes 4 portions
- Easy
Ingredients
- 400g can cannellini beans, rinsed and drained
- 400g can chickpeas, rinsed and drained
- juice 2 lemons, zest 1
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 100ml Greek yogurt
3 ways to enjoy
1. Sprinkle with pumpkin and/or sunflower seeds and eat with celery sticks. 2. Pack with bread and carrot sticks for dipping. 3. Pack with a handful of tortilla chips and cucumber sticks.
Method
-
Put half the beans and
chickpeas into a food
processor with the lemon
juice, garlic, cumin and
yogurt, then whizz until
smooth. Tip in the rest of
the beans and pulse once
to get a very chunky dip.
Stir in the lemon zest and
plenty of seasoning, then
divide between 4 containers
and store in the fridge.
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