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
Serves 4
1 small avocado400g can cannellini beans, drained1 garlic clove, finely grated½ tsp chilli flakes, plus extra to serve½ tsp ground cumin1 lemon, zested and juiced3 tbsp avocado oil, plus extra for drizzlingmixed seeds, crackers or crudités, to serve (optional)
STEP 1Scoop 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 2Spoon 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.
