White bean and lemon dip with crudites

Name: White bean and lemon dip with crudites
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 800g tinned cannellini beans, drained and rinsed; 2 garlic cloves, crushed; 4 tbsp lemon juice; 1 tsp ground cumin; 0.5 tsp smoked paprika; 4 tbsp cold water; 2 tbsp fresh parsley, chopped; 2 carrots, cut into sticks; 1 cucumber, cut into sticks; 1 red pepper, cut into strips

A creamy, garlicky dip made with cannellini beans and lemon, no tahini or oil needed.

Time10 min
LevelEasy
Costabout £0.33 a head

6 servings

Ingredients

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800 gtinned cannellini beansdrained and rinsed
2garlic clovescrushed
4 tbsplemon juice
1 tspground cumin
½ tspsmoked paprika
4 tbspcold water
2 tbspfresh parsleychopped
2carrotscut into sticks
1cucumbercut into sticks
1red peppercut into strips

Method

1
Put the beans, garlic, lemon juice, cumin and a good pinch of salt in a food processor.
2
Blend for 2 minutes, scraping down the sides, adding the water a spoonful at a time until very smooth and creamy.
3
Taste and add more lemon or salt if you like.
4
Spoon into a bowl and sprinkle with paprika and parsley.
5
Serve with the carrot, cucumber and pepper for dipping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.