Coriander and bean dip
https://www.coop.co.uk/recipes/coriander-and-bean-dip
Cannellini beans make this dip really creamy, while fresh coriander and lime add herby flavour and zest - serve with toasted tortilla strips
-
Feeds
10
-
Ready in
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
Share this recipe
Ingredients
- 5 Co-op plain tortilla wraps
- 3 tbsp Co-op extra virgin olive oil
- 1 tsp garlic granules
- 2 x 400g cans Co-op cannellini beans, drained and rinsed
- 400g can Co-op butter beans, drained and rinsed
- 1 small garlic clove, crushed
- ½ tsp ground cumin
- 100g vegan yogurt alternative
- Finely grated zest and juice of 2 limes, plus extra zest to serve
- 25g pack coriander, leaves only, roughly chopped, plus extra leaves to serve
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Brush the tortilla wraps with ½ tbsp of the olive oil, then sprinkle over the garlic granules
- Slice into 3cm strips, then spread out on baking trays and bake for 6-7 mins, until crisp and pale golden
- Meanwhile, put all the remaining ingredients, apart from ½ tbsp of the oil, into a food processor and blitz until smooth
- Season well and blitz again
- Drizzle the remaining oil over the dip, then garnish with extra lime zest and coriander
- Serve with the tortillas to dip in
