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.


For more great recipes visit Good Food Magazine