Avocado & cannellini bean dip

Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic

Prep:10 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 194
fat 14g
saturates 2g
carbs 10g
sugars 1g
fibre 5g
protein 5g
salt 0.3g

Ingredients

1 small avocado
400g can cannellini beans, drained
1 garlic clove, finely grated
½ tsp chilli flakes, plus extra to serve
½ tsp ground cumin
1 lemon, zested and juiced
3 tbsp avocado oil, plus extra for drizzling
mixed seeds, crackers or crudités, to serve (optional)

Method

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.
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.

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