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Avocado & cannellini bean dip served with crackers

Avocado & cannellini bean dip

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
Nutrition: Per serving
NutrientUnit
kcal194
fat14g
saturates2g
carbs10g
sugars1g
fibre5g
protein5g
salt0.3g
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Ingredients

  • 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)

Method

  • STEP 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. 

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2020

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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