Serves 2 (This recipe also contains 1 of your 5 a day)
- ½ can (115g) chickpeas
- ½ can (115g) cannellini beans
- 1 clove garlic, roughly chopped
- 1 tbsp tahini
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- ½ tsp paprika, plus extra to serve
- 4 Ryvita Multigrain Crunch rye breads, broken into pieces
- In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.
- Serve in a bowl with a pinch of paprika and the crunch rye bread pieces for dipping.
Recipe from ryvita.co.uk