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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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