Smashed bean dip
- Sarah Cook
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Makes 4 portions
Easy
Prep: 10 mins
A star rating of 3.7 out of 5.7 ratingsRate
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Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
Healthy
Vegetarian
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Lunchbox snacks
A star rating of 4.6 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g can cannellini beans
rinsed and drained
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400g can chickpeas
rinsed and drained
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juice 2 lemons
zest 1
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2 garlic cloves
crushed
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2 tsp ground cumin
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100ml Greek yogurt
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Nutrition: per serving
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kcal172
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fat5g
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saturates1g
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carbs22g
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sugars3g
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fibre6g
-
protein11g
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salt1.04g
low
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Method
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step 1
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.
RECIPE TIPS
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.
Recipe from Good Food magazine, September 2010
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A star rating of 3.7 out of 5.7 ratings
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