Ingredients

Steps

• Mash or blend the beans into a rough or smooth paste.
• Mix in crushed garlic, tahini, 5ml water, 5ml olive oil, and 5ml lemon juice.
• Grate the half cucumber and combine with yoghurt, 5ml lemon juice, and olive oil.
• Stir in chopped herbs and season the yoghurt dip to taste.
• Chop tomatoes, spring onions, remaining cucumber, and mango into small pieces.
• Combine the chopped fruit and vegetables with sweetcorn, herbs, and 5ml olive oil.
• Serve the three dips with bread, pitta, or as sandwich fillings.