Smashed bean dip

• canned cannellini beans↗400g g

  rinsed and drained

• canned chickpeas↗400g g

  rinsed and drained

• juice of 2 lemons

  zest 1

• garlic cloves↗2

  crushed

• ground cumin↗2 tsp tsp
• Greek yogurt↗100ml ml

Step-by-step instructions

1. 1

   Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.