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Photo of Cannellini bean, cumin and yoghurt dip by WW

Cannellini bean, cumin and yoghurt dip

0
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
12
Difficulty
Moderate
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

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.