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

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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

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Cannellini bean, cumin and yoghurt dip