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A creamy dip made from cannellini beans that's perfect for dunking pitta breads and carrots. Your kids will love this aromatic snack that's packed with garlic and lemon. See method
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Tip: To make healthy "chips” to go with this dip, cut 2 wholemeal pitta breads horizontally into two thin pieces. Then cut into wedges. Brush with a little olive oil, place on a baking sheet and cook for 10-12 minutes in a preheated gas 5, 190°C, fan 170°C oven, until crisp.
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