Crudités with wild garlic and bean dip


Total time: 15m
Preparation Time: 15m

Servings
For 6 people


Nutritional Information

Contains 121 Kcal, 4g Protein, 10g Carbohydrates, 6g Fat


Ingredients

  • Dip
  • 1 tin white beans (approx. 400 g), rinsed, drained
  • 30 g wild garlic, roughly chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 0.25 tsp salt
  • a little pepper
  • 1 bunch radish
  • 1 bunch spring carrots
  • 1 kohlrabi, cut into sticks
  • 250 g mini cucumbers, halved lengthwise

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Instructions

  • 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.
  • Tip:

    Use approx. 300 g of julienne carrots instead of spring carrots.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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