Artichoke & mint dip
Turn a jar of artichoke hearts and a handful of
mint into a great little dip in a matter of minutes
Avocado & cannellini bean dip
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 small avocado
- 400g can cannellini beansdrained
- 1 garlic clovefinely grated
- ½ tsp chilli flakesplus extra to serve
- ½ tsp ground cumin
- 1 lemonzested and juiced
- 3 tbsp avocado oilplus extra for drizzling
- mixed seedscrackers or crudités, to serve (optional)
Nutrition: Per serving
- kcal194
- fat14g
- saturates2g
- carbs10g
- sugars1g
- fibre5g
- protein5g
- salt0.3g
Method
step 1
Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
step 2
Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.
