Smashed bean dip
- loading...
- Preparation and cooking time
- Prep:
- Easy
- Makes 4 portions
Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 172 | |
| fat | 5g | |
| saturates | 1g | |
| carbs | 22g | |
| sugars | 3g | |
| fibre | 6g | |
| protein | 11g | |
| low in | 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
Method
- STEP 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.
RECIPE TIPS
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.
Goes well with
Recipe from Good Food magazine, September 2010
Comments, questions and tips
Overall rating
