- 400g can cannellini beans, rinsed and drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 400g can chickpeas, rinsed and drained
- juice 2 lemons, zest 1
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves, crushed
- 2 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 100ml Greek yogurt
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.
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.