Cannellini bean, cumin and yoghurt dip

Ground cumin

1 tsp

Canned cannellini beans, rinsed, drained

2 400g can, (2 x 400g cans)

Garlic

2 clove(s), crushed

99% fat-free, plain or natural yoghurt, unsweetened

⅓ cup(s), (80g)

Lemon juice

2 tbs

Olive oil

2 tsp

Smoked paprika

¼ tsp, pinch

Cucumber

1 medium, cut into sticks

Celery

4 stick(s), cut into sticks

Red radish

2 large, cut into quarters

Baby carrot

4 individual

Red capsicum

1 small, cut into sticks

Yellow capsicum

1 small, cut into sticks