Bean and Tofu Dip

1 tin drained cannelloni beans
200 gm firm tofu
2 cloves garlic, finely chopped
juice and zest of 1 lemon
1 tsp ground cumin
4 carrots, cut into sticks
2 cucumbers, cut into sticks
Combine the beans, tofu, garlic, cumin, juice and zest in a blender until smooth. If too dry add a little water.
Place in a serving bowl. Serve with the carrot and cucumber sticks.
Serves 4 people.
Variety: other raw vegetables may be used according to taste.
Rice or water biscuits may be used.

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