White bean and lemon dip with rainbow crudites

Name: White bean and lemon dip with rainbow crudites
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 800g tinned cannellini beans, drained and rinsed; 1 garlic clove; 1 lemon, juiced and zested; 1 tbsp olive oil; 3 tbsp water; 0.5 tsp ground cumin; 0.5 tsp salt; 1 cucumber, cut into sticks; 2 carrots, cut into sticks; 1 yellow pepper, sliced

A silky, lemony butter bean dip that tastes like hummus without the tahini, with plenty of crunchy veg.

Time10 min
LevelEasy
Costabout £0.50 a head

4 servings

Ingredients

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800 gtinned cannellini beansdrained and rinsed
1garlic clove
1lemonjuiced and zested
1 tbspolive oil
3 tbspwater
½ tspground cumin
½ tspsalt
1cucumbercut into sticks
2carrotscut into sticks
1yellow peppersliced

Method

1
Put the beans, garlic, lemon juice, oil, water, cumin and salt in a food processor.
2
Blend for 2 minutes, scraping down, until very smooth. Add a splash more water if it is stiff.
3
Taste and add more lemon or salt if needed.
4
Spoon into a bowl, swirl the top with the back of a spoon and sprinkle with lemon zest.
5
Serve with the cucumber, carrot and pepper.

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.