Cannellini bean, cumin and yoghurt dip

Ground cumin

1 tsp

Canned cannellini beans, rinsed, drained

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

Garlic

2 clove(s), crushed

99% fat-free plain yoghurt

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 individual, cut into sticks

Radish

2 medium, cut into quarters

Baby carrot

4 individual

Red capsicum

1 small, cut into sticks

Yellow capsicum

1 small, cut into sticks