Smashed Bean Dip

Prep: 10 minutes

Portions: 4

Ingredients

• 400g can of cannellini beans - rinsed and drained
• 400g can of chickpeas - rinsed and drained
• 3 x lemons - juice 2, zest 1
• 2 x garlic cloves - crushed
• 2 tsp ground cumin
• 100ml Greek yogurt

Topping options

• 1 tbsp sunflower/pumpkin seeds
• 1 tbsp pine nuts
• 1 tbsp olive oil
• 1 tsp basil

Method

Put half the can of cannellini beans and chickpeas into a food processor/blender, along with the lemon juice, garlic, cumin and yogurt. Wizz until the mixture becomes smooth.

Tip into the mix the rest of the cannellini beans and chickpeas and pulse the food processor once, to get a chunky texture.

Stir in the lemon zest and salt and pepper if you wish. 

Divide between four containers, sprinkle with your desired topping/s or leave plain.

Serve with either celery sticks, carrots, pitas or tortilla chips.