Smashed bean dip

Ingredients

• 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

Directions

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.