Coriander and bean dip

Coriander and bean dip
Cannellini beans make this dip really creamy, while fresh coriander and lime add herby flavour and zest
Serves 10  / 
Prep 3 mins  / 
Cook 7 mins


5 Coop plain tortilla wraps
3 tbsp Coop extra virgin olive oil
1 tsp garlic granules
2 x 400g cans Coop cannellini beans, drained and rinsed
400g can Coop 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


1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Brush the tortilla wraps with ½ tbsp of the olive oil, then sprinkle over the garlic granules

3. Slice into 3cm strips, then spread out on baking trays and bake for 6-7 mins, until crisp and pale golden

4. Meanwhile, put all the remaining ingredients, apart from ½ tbsp of the oil, into a food processor and blitz until smooth

5. Season well and blitz again

6. Drizzle the remaining oil over the dip, then garnish with extra lime zest and coriander

7. Serve with the tortillas to dip in