With the weather warming up, it’s time to think about b-b-q’s and partying.
Try this high fibre, quick and easy smashed bean dip this weekend. Serve with vegetable crudites, or toasted Lebanese bread, or favourite in our house, Mountain Bread wraps toasted in the oven.
When I was a teenager (so a very long time ago) you used to be able to buy “lemon pepper” as a bottled spice. It was great to sprinkle on Lebbo bread before baking, but you could used any spices – chilli, cumin, maybe a little lemon myrtle.
Smashed Been Dip
This amount is enough for a good sized snack for 4-5 people.
- 400g tinned cannellini beans, rinsed and drained
- 400g tinned chickpeas, rinsed and drained
- 2 lemons, juice, zest 1
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 100ml greek yogurt
- Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning.
Here’s the nutritional breakdown.