Cooking with Kids: Smashed Bean Dip
400g Can cannellini beans, rinsed and drained
400g Can chickpeas, rinsed and drained
Juice 2 lemons, zest 1
2 Garlic cloves, crushed
2 tsp Ground cumin
100ml Greek yogurt
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.
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