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

snackdipsnacksvegan

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Nutritional Information

Calories:194 kcal

Carbohydrate:10 g

Fat:14 g

Dietary Fiber:5 g

Protein:5 g

Saturated Fat:2 g

Sodium:0.3 mg

Sugar:1 g

Ingredients

1 small avocado

400g can cannellini beans drained

1 garlic clove finely grated

1/2 tsp chilli flakes plus extra to serve

1/2 tsp ground cumin

1 lemon zested and juiced

3 tbsp avocado oil plus extra for drizzling

mixed seeds crackers or crudités, to serve (optional)

Instructions

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.

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