Smashed Bean Dip
This creamy lemon and cumin bean dip is a flavorful and satisfying snack to have on hand. With a base of cannellini beans, chickpeas, and Greek yogurt, this dip is bursting with zesty lemon and aromatic garlic and cumin. It's perfect for spreading on crackers or dipping veggies for a healthy and delicious treat. With just a few simple steps, you can whip up a batch to enjoy throughout the week.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT10M
Yield
Makes 4 portions
Nutrition
- Calories: 172 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.04 milligram of sodium
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