Smashed Bean Dip
A healthy dip, made with chickpeas and cannellini beans, which is full of protein and fibre
Makes four portions
Prep - 10 minutes
Ingredients
400g can chickpeas rinsed and drained
400g can cannellini beans, rinsed and drained
Juice of 2 lemons and the zest of 1
2 garlic gloves, crushed
2 tsp ground cumin
100ml Greek yoghurt
Method
Step 1
Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yoghurt, 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. Optional serving suggestion: sprinkle with pumpkin seeds.
Recipe - Good Food Magazine