Crudités with wild garlic and bean dip

Crudités with wild garlic and bean dip

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 121 kcal
, Fat: 6 g
, Carbohydrate: 10 g
, Protein: 4 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

1 tin white beans (approx. 400 g), rinsed, drained
30 g wild garlic, roughly chopped
3 tbsp olive oil
2 tbsp lemon juice
¼ tsp salt
a little pepper
1 bunch spring carrot
1 bunch radish
1 kohlrabi, cut into sticks
250 g mini cucumbers, halved lengthwise
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How it's done

Dip

Using a handheld blender, finely purée the beans, wild garlic, oil and lemon juice, season. Serve the vegetables on a plate, with the dip alongside.

Good to know
Tip: Use approx. 300 g of julienne carrots instead of spring carrots.

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