White Bean ‘tzatziki’

I ate a lot of tzatziki on a recent trip to Greece and it got me thinking…can I make this traditional dip into a bigger more-substantial meal? Well here it is…and it’s ready to eat in less than 10 minutes…chill in the fridge for a refreshing meal on hot summer days ☀️

Prep | less than 10 minutes

Serves | 4

Easy | Vegetarian | Whole foods | Refined sugar-free


⁃ 250g Greek yoghurt (or vegan equivalent)

⁃ Juice and zest of 1 lemon

⁃ 400g tin of cannellini beans, drained

⁃ 7g fresh chives, finely chopped

⁃ 1/3 large cucumber, diced

⁃ 3 spring onions, thinly sliced

⁃ 7g/small bunch of coriander leaves, rough chopped (reserve a small amount for garnish)

⁃ Olive oil to swirl


Whisk the yoghurt to thin then whisk in the lemon juice. Stir in everything else and garnish with the reserved coriander and a swirl of olive oil. Serve with big hunks of sourdough or for a more substantial meal combine with 300g spaghetti and 100g spinach leaves.

Copyright (c) Misterrands.com

Published by misterrands


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