Smashed bean dip
By Sarah Cook
Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
- Prep:10 mins
- Easy
Nutrition per serving
- kcal 172
- fat 5g
- saturates 1g
- carbs 22g
- sugars 3g
- fibre 6g
- protein 11g
- salt 1.04g
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 enjoy1. 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.