Cannellini bean, cumin and yoghurt dip
0
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 12 • Difficulty: Easy
Perfect for a mid-afternoon snack or for entertaining with friends, this dip is bursting with flavours that are sure to satisfy.
Ingredients
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
Instructions
1
Heat a small non-stick frying pan over medium-high heat. Cook the cumin, stirring, for 1 minute or until fragrant.
2
Process cumin, beans, garlic, yoghurt and lemon juice in a food processor until almost smooth. Season with salt and pepper. Top with the oil and paprika. Serve dip with the vegetables.
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