Cucumber and Mint Bean Dip

Cucumber and Mint Bean Dip

  • Preparation time

    10 mins
  • Serves 2

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Tin white cannellini beans, drained - 420 g
  • Clove garlic - 1
  • Lemon zest - 2 tsp
  • Olive oil - 2 Tbsp
  • Lemon juice - 2 Tbsp
  • Grated cucumber - 1/2 cup
  • Unsweetened yoghurt - 1/4 cup
  • Chopped mint, plus a little for garnish - 1/4 cup
  • Salt, to taste
  • Pepper, to taste

Method

1.Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth. Season with salt and freshly ground pepper.

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

  2. Serve with a little mint sprinkled on top.

PER SERVE • 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