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Cannellini bean, cumin and yoghurt dip

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

Cannellini beans, canned, rinsed, drained

2 can(s), (2x400g cans)

garlic

2 clove(s), crushed

99% fat-free plain yoghurt

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

  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.

Start eating better than ever!