Cucumber and Mint Bean Dip

clock 10 minutes bowl Serves 2 cups


  • 420g tin white cannellini beans, drained
  • 1 clove garlic
  • 2 tsp lemon zest
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ½ cup grated cucumber
  • ¼ cup unsweetened yoghurt
  • ¼ cup chopped mint, plus a little for garnish
  • Salt and pepper to taste
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  • 1.Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth. Season with salt and freshly ground pepper.

  • 2. Fold through the cucumber, yoghurt and mint to the base dip until well combined. Season with salt and freshly ground pepper.

  • 3. Serve with a little mint sprinkled on top.


  • • Energy 281Kj • Protein 3g • Total Fat 4g • Saturated Fat 1g • Carbohydrates 3g • Sugars 1g • Sodium 126mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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