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Cannellini bean, cumin and yoghurt dip

Name: Cannellini bean, cumin and yoghurt dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Ground cumin; 2 can(s) Canned cannellini beans, rinsed, drained (2 x 400g cans); 2 clove(s) Garlic crushed; 0.333 cup(s) 99% fat-free plain yoghurt (80g); 2 tbs Lemon juice; 2 tsp Olive oil; 0.25 tsp Smoked paprika pinch; 1 medium Cucumber cut into sticks; 4 individual Celery cut into sticks; 2 small Radish cut into quarters; 4 individual Baby carrot; 1 small Red capsicum cut into sticks; 1 small Yellow capsicum cut into sticks

SmartPoints® value per serving

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

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 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 small, cut into quarters

Baby carrot

4 individual

Red capsicum

1 small, cut into sticks

Yellow capsicum

1 small, cut into sticks

Instructions

Heat a small non-stick frying pan over medium-high heat. Cook the cumin, stirring, for 1 minute or until fragrant.
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.

Cannellini bean, cumin and yoghurt dip

Ingredients

Instructions

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