Smashed Bean and Sardine Dip

cook 10 mins
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, crushed
  • juice of 1 lime
  • 1 teaspoon ground cumin
  • 75 g (3 oz) canned sardines, drained
  • 100 ml (3 1/2 fl oz) thick natural yogurt
  • 1 tablespoon chopped coriander
  • 1 tablespoon olive oil
  • salt and pepper
  • vegetable crudités, to serve
  • Place the beans and chickpeas, reserving 1 tablespoon of each, in a food processor. Add the garlic, lime juice, cumin, sardines and yogurt and process until smooth.
  • Stir in the reserved beans and chickpeas with the coriander and season to taste. Transfer to a bowl and pour over the oil.
  • Serve the dip with vegetable crudités.
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