Bean dip with veggie sticks

Serves 1 Prep 10 mins No cook

Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper. PER SERVING 253 kcals, fat 10g, saturates 1g, carbs 34g, sugars 17g, fibre 11g, protein 10g, salt 0.3g