Cannellini Bean Dip
Introduction
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.
Serves: 4-6
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
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.
