This is a quick dip using canned cannellini beans. It’s handy to help sandwich ingredients stick together, or spread it on grilled or toasted bread and stack with your favourite ingredients.
Ingredients
—400g (14 oz) can cannellini beans, drained
2 Tbsp plain yoghurt
¼ tsp allspice
Few pinches flaky sea salt
1 clove garlic, peeled and crushed
Finely grate zest ½ lemon
1 tsp lemon juice
¼ tsp smoked paprika
Extra plain yoghurt and smoked paprika for the top
Chopped parsley or coriander, optional
Method
—1 Put the beans in a bowl and mash with a fork or use a stick blender; keep them a little lumpy. Mix in the rest of the ingredients, and have a taste, adding extra salt or lemon juice if necessary.
2 Serve the dip as is, or swirl in a spoonful of yoghurt and dust the top with smoked paprika. Alternatively, stir through chopped parsley or coriander to taste.
Top with char-grilled eggplant or barbecued lamb, or both!
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