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Smashed bean dip

Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix

  • Prep: 10 mins
  • Makes 4 portions
  • Easy
  • Makes 4 portions
  • Easy
  • Calories 172
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 3
  • Protein 11
  • Fat 5
  • Fibre 6
  • Salt 1.04

Nutrition per serving

  • Calories 172
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 3
  • Protein 11
  • Fat 5
  • Fibre 6
  • Salt 1.04

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

Tip

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

  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.

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