4 x 300 g cans four bean mix, drained
250 mL low fat natural yoghurt
1 tablespoon seeded mustard
1 lemon, zest and juice
8 spring onions, chopped finely
2 carrots, peeled and cut into sticks
2 cucumbers, cut into sticks
2 medium red capsicums, seeded and cut into strips
Place beans in a food processor and blend until smooth. Stir in yoghurt, mustard, lemon zest, juice and spring onions. Mix well. Serve with carrot, cucumber sticks and capsicum. Makes 3 cups.
Serve with crackers, toasted pita or Lebanese bread.
Recipe © State of Western Australia, 2012.