Avocado & cannellini bean dip

Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 194
  • fat 14g
  • saturates 2g
  • carbs 10g
  • sugars 1g
  • fibre 5g
  • protein 5g
  • salt 0.3g


  • 1 small avocado
  • 400g can cannellini beans, drained
  • 1 garlic clove, finely grated
  • ½ tsp chilli flakes, plus extra to serve
  • ½ tsp ground cumin
  • 1 lemon, zested and juiced
  • 3 tbsp avocado oil, plus extra for drizzling
  • mixed seeds, crackers or crudités, to serve (optional)


  1. Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.

  2. Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.

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